Chia Breakfast Pudding
A delicious breakfast that just takes a few minutes the night before and feels very fancy.
- ¼ cup chia seeds
- 1½ cups milk. Use a combo of regular milk, coconut milk, or almond milk; you want some fat.
- 1/2 tablespoon maple syrup or to taste
- ¼ teaspoon vanilla extract
- pinch of sea salt
- lemon zest
It's all about the toppings!
- fruit and nuts as desired
For my toppings, I use frozen strawberries, frozen blueberries, frozen mangos, pumpkin seeds, almonds, pine nuts, and some granola.
In a large jar or bowl, stir together everything except for the toppings.
Chill covered for 30 minutes, then stir again, incorporating the chia seeds that have sunk to the bottom. Chill for about 6 hours, or overnight, until the chia pudding is thick. If it gets too thick, stir in a little more milk to reach your desired consistency.
To serve, scoop chia pudding into bowls and top with your toppings.
Makes 2 servings.