One of my favorite breakfasts that I can make ahead of time is this straightforward recipe for chia pudding. It is a nutritious way to begin the day, as it is creamy and has a hint of sweetness.
I have to confess that I am looking forward to the end of certain culinary trends, especially the ones that are considered to be healthy. For what seems like three years now, I have been feeling this way about chia pudding… However, everything is finished at this point. I recently became a member of the chia seed pudding club, and I couldn’t be happier.
My connection with my chia was one that was unjust from the very beginning. At first, I was critical of chia seeds because I felt those tiny gray balls were just something that looked strange. After that, there were all of those stunning chia bowls that were going around the internet, and they almost made me want to try chia, but I didn’t quite get the urge to do so. In the beginning of this year, I had to give in, but I still didn’t “get” it.
As time has progressed, I have become a more experienced and knowledgeable chia maker. In the event that you have been on the fence about it like I have, I am here to provide you a few straightforward suggestions. Obviously, if you are already convinced, all you have to do is scroll down to get the cooking instructions!
Insights on chia pudding:
To begin, let’s talk about the milk here. For this recipe, I used Cashewmilk from Almond Breeze; however, you are free to use ordinary almond milk or coconut milk if you want.
It does not set in the same way that pudding does. I prepare mine in a large jar, and then when I am ready to eat, I scoop it out of the jar and place it in bowls. It is best to err on the side of having an excessive amount of chia seeds because you can always reduce the amount when you serve it.
After combining all of the ingredients, allow it to cool for around half an hour, then mix it once more and allow it to chill for the remaining time (for optimal results, let it sit overnight).
The flavor and texture should be added till it satisfies your taste. At the very least, I incorporate a pinch of salt, a pinch of cinnamon, and a pinch of maple syrup into the mixture. Once it has hardened, I add the toppings, along with additional maple syrup, which is delicious.
Considering that it is the season for citrus fruits, I decided to add Meyer lemon juice to my bowl and garnish it with clementine slices. A Few Variations on Chia Pudding You have a blank canvas in the form of chia pudding; here are some ways you may make it more interesting! Alter your fruit topping according to the season. Make use of macerated strawberries during the springtime. You should try cherries or peaches during the summer.
In the fall, stewed apples (from this recipe) would be a lovely addition to your chia pudding, and in the winter, you could have ripe pear on top of your chia pudding. Utilize a wide range of nuts and seeds, or sprinkle granola on top of the dish. A more indulgent version of chia pudding may be made by including a dollop of nut butter and a few chocolate chips in the mixture.
In order to prepare meals for the week, this recipe for chia seed pudding is an excellent choice for either breakfast or a snack. It is rich in protein and fiber, and it has a creamy texture that is delicious.
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Now is the perfect moment to give chia seed pudding a shot if you haven’t done so before! It’s a very simple recipe to create, and it makes for an excellent healthy breakfast or snack that can be used to prepare meals for the week. There are a lot of recipes for chia seeds available online (and I have featured several of them here on EBF), but if you are new to chia seeds, chia pudding is an excellent place to begin. This is because it will give you a genuine sense of the absorption capability of chia seeds, the gel-like texture that chia seeds create, and their potential to help you feel full.
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