When it comes to a breakfast that is packed, chia pudding is my Platonic ideal. Protein, omega-3 fatty acids, and fiber are all found in significant concentrations in it. On Sunday, I will be able to make a batch that will last for the rest of the week. Only two components are required for this recipe: milk and chia seeds. Furthermore, I can alter any add-ins, including matcha powder and maple syrup, as well as toppings, such as nut butter and granola, according to my current state of mind.
But now that we are entering the cooler months, when I have to continually reapply hand cream and wear too many clothes to count, I find that I am yearning for a warm and comforting breakfast even more than before. Chia pudding is delicious when served warm, as it turns out. On the spur of the moment, I decided to try heating it in the microwave as well as on the stove, and I was pleased with both methods.
It has a chewy texture that is reminiscent of tapioca pudding, and it is comforting in the same way that porridge or oatmeal is. The thickening process, which would take hours if it were done in the refrigerator, is sped up by the heat. It is now possible for me to consume my stunning and nourishing bowl of mush at any time of the day or night, regardless of whether it is snowing, or my radiator is not functioning properly.
Take a look at this recipe for warm chia pudding.
Ingredients:
To create a delicious bowl of warm chia pudding, you’ll need the following ingredients:
- 1/4 cup chia seeds
- 1 cup almond milk (or any preferred milk)
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- A pinch of cinnamon
- Toppings of your choice (such as fresh fruits, nuts, or granola)
Instructions:
- In a mixing bowl, combine the chia seeds and almond milk. Stir well to ensure the chia seeds are evenly distributed.
- Add the maple syrup or honey, vanilla extract, and a pinch of cinnamon to the mixture. Stir again to incorporate the flavors.
- Let the mixture sit for about 10-15 minutes, allowing the chia seeds to absorb the liquid and achieve a pudding-like consistency.
- Once the chia pudding has thickened, heat it gently on the stovetop or in the microwave until warm. Stir occasionally to prevent lumps and ensure even heating.
- Remove from heat and let it cool for a minute before transferring it to a serving bowl.
- Top your warm chia pudding with fresh fruits, nuts, or granola to add texture and additional nutrients.
In a storage container or dish, combine one cup of milk (which might be dairy or non-dairy-based; I use almond milk) with half a cup of chia seeds. To prepare this for the week, you are free to double, triple, or even quadruple the quantity; it will remain edible in the refrigerator for up to five days.
Because of the add-ins, you have the opportunity to select your adventure: A dash of vanilla essence or ground cinnamon, a splash of maple syrup or honey, a sprinkle of cacao nibs for crunch, a spoonful of matcha or cocoa powder, or a scoop of protein powder (my go-to’s are Form and this Anima Mundi one for a chocolatey boost) are all great additions to this smoothie.
If you are preparing a single serving for yourself to consume right now:
A small pot should be placed on the stove over medium heat, and the milk and chia seeds should be combined and brought to a simmer. After bringing the temperature down to medium-low, simmer the pudding for two to four minutes while stirring it frequently until it reaches the desired consistency. When you notice that the spoon is leaving a path in the pan, you are free to add frozen berries or banana slices to the pudding in order to warm them up simultaneously.
In the event that you are preparing ahead of time and will not warm up for a while: Milk and chia seeds should be mixed together in a large container or jar, and the mixture should be stirred (or shaken with the lid fastened on tightly).
Refrigerate the container for a few minutes. During the first hour, you will need to return to the jar and stir the mixture many times. This will prevent the chia seeds from clumping together or gathering at the bottom of the jar. You can add extra milk to the pudding if you discover that it is becoming too thick; if you find that it is becoming too loose, you can add more chia seeds.
Putting a portion of chia pudding in a small pot and heating it over medium-low heat for two to three minutes while stirring it occasionally is the best way to warm it up on the stovetop. Just add additional milk if it is sticking to the pan or if it is too thick. If you would rather heat it in the microwave, set it in a bowl that is safe for heat and heat it for sixty seconds. After that, stir it and taste it. If necessary, continue to microwave the food in increments of thirty seconds until it reaches the desired level of heat.
From that point on, you can consume it on its own or combine it with chopped nuts, nut butter, fruit, granola, yogurt, or cottage cheese. Creating a parfait out of it in this manner is a lot of fun. It is recommended that you give this warm breakfast a go, even if you are the type of person who drinks cold coffee even when it is the middle of winter.
Health Benefits:
Warm chia pudding is not only a delicious treat but also packed with nutritional benefits. Chia seeds are rich in omega-3 fatty acids, fiber, and antioxidants. They promote heart health, aid digestion, and provide a sustained release of energy, making this warm pudding an excellent choice for a fulfilling and wholesome breakfast.
Conclusion:
Warm chia pudding offers a comforting and nutritious alternative to traditional breakfast options. With its simple preparation and versatile nature, you can customize this dish to suit your taste preferences. Whether enjoyed on a chilly morning or as a satisfying dessert, warm chia pudding is a wholesome choice for those seeking a balance of flavor and nutrition in their meals.
