Looking to change up your breakfast game? This chia seed pudding is a great breakfast to switch it up from the regular eggs and smoothies.
This year I’ve really been focusing on having food prepped in the fridge and ready to go. This chia seed pudding has been a hit with the Mr. and I. I’ve been making 4-6 each week and they are so quick to grab as you go out the door. The kids are still warming up to it ;)
There are so many variations to this delicious, filling concoction, and don’t limit yourself to just breakfast. Have a couple on hand when you feel like having a little dessert too ;)
Chia seeds are considered a super food and here’s why!
The possibilities are endless here, and you can use different milks and fruits and change up your topping too.
Here is a basic recipe you can start from.
Ingredients (for one 250ml mason jar)
- 1 1/4cups of almond milk or coconut milk
- 3 tbps chia seeds
- 1 tsp maple syrup
- ½ tsp vanilla
- ½ tsp cinnamon
- ½ banana cut into small pieces
- 2 tbsp pomegranate seeds
- Some berries and nut butter for topping
I like to line up 4-6 mason jars in a row. Fill each mason jar with half a banana and 2 tbsp. of pomegranate seeds each. Then fill each jar with milk (approx. 1- 1 1/4 cups). Pour the chia seeds, maple syrup, vanilla and cinnamon into each jar and give it all a good mix with a spoon. Close the lid and shake really well. At this point you can put them straight in the fridge. Let them sit for a few hours to overnight. The chia seeds will thicken into a pudding like consistency. These puddings will last 3-4 days in the fridge. I like to add my toppings right before I eat the pudding. I usually add a few berries and a tbsp. of nut butter on top!