Chia Berry Breakfast Pudding

If you haven’t tried chia (the seeds not the pet), you’re in for a treat. Chia pudding is a quick and delicious choice for breakfast, and the mellow, nutty flavor pairs well with your favorite plant milks (especially coconut, berries and chopped pecans for extra crunch.

Placed in water, chia seeds quickly absorb the liquid and thicken to resemble a tapioca pudding texture, then you can add plant milk and a touch of vanilla for flavor. You can soak them overnight in a jar and store in the fridge so they’re ready to use when you need them.

These nutritional powerhouses contain more omega 3s than salmon, more antioxidants than blueberries, plus ample calcium, fiber and protein (4 grams in just 2 tbsps).

What better way to begin a day?

Ingredients

Serves 2

• 1/3  cup of chia seeds
• 3/4 cup water
• 1/2 cup soy or rice milk
• 1/4 cup full or lowfat coconut milk (from a can, store the rest in a jar in the fridge for 4 days or freezer for up to a month until ready to use).
• pinch of salt
• splash of vanilla
• ¼ tsp. stevia or 1 tablespoon honey or maple syrup (optional)
• ½ fresh or frozen berries (defrost before adding)
• 1/4 cup chopped pecans (optional)

Place chia seeds in a pint-sized mason jar and add water. The mixture will thicken quickly so shake or stir until they reach a gelatin like consistency then add soy or rice milk. Let sit for 30-60 minutes to thicken.

option 1: place in the fridge overnight. Add coconut milk, salt, vanilla and sweetener, if using and stir to combine. Top with berries and nuts, and enjoy!

option 2: place in the microwave for one minute, stir to even out the consistency. Add coconut milk, salt, vanilla and sweetener, if using and stir to combine. Top with berries and nuts, and enjoy!

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