I have been hearing quite a bit about Chia Breakfast Puddings for quite some time now and how great that they were. My previous experience with chia seeds has been limited to sprinkling on top of other dishes, or adding to smoothies.
When I discovered a packet of chia seeds in my pantry yesterday, I knew it was time to try a pudding out. I decided to try a vanilla flavoured one first and was pretty impressed with how it turned out, and will definitely be adding it to my regular breakfast rotation.
My 2 year old son also loved it and was fighting me for each mouthful; I will have to make another version that is nut-free, so that I can test it on my (somewhat fussier) daughter!
The great thing about this meal is that it is so easy to prepare. Really, really easy. You make it up the night before and put it in the refrigerator to set, and it is then waiting for you when you wake up.
Check out my other chia breakfast recipes for more chia pudding inspiration – coconut & kiwi fruit chia pudding, apple & walnut chia pudding, strawberries & cream chia pudding and blueberry & macadamia chia pudding.
- 1/4 cup chia seeds
- 1 cup almond milk (any other milk would work too)
- 1 tablespoon raw or organic honey (or organic maple syrup)
- 1/2 teaspoon vanilla extract
- Handful fresh raspberries (or experiment with your own toppings)
- Place the chia seeds in a small bowl.
- Add the almond milk, honey and vanilla essence and stir to combine.
- Place in the refrigerator and let it set overnight.
- Remove from the refrigerator, check that the chia seeds have gelled and add your topping.
- Serve and enjoy.
The cook time does not include the time it takes for the chia pudding to set.