Chia pudding
It can be tough to think of simple breakfast alternatives to the usual toast or cereal, which often lack essential nutrients. And finding options that kids will actually enjoy can make it even more challenging.
That’s why it’s great to see chia pudding gaining popularity again!
Chia seeds, small black or white seeds from the Salvia hispanica plant (part of the mint family and native to Central America), have been part of human diets for over 5,000 years. These seeds were once a staple for the Aztecs and Mayans, valued for their remarkable nutritional benefits.
Chia seeds offer a range of health benefits, including:
Lowering blood pressure
Reducing cholesterol levels
Supporting digestive health
Aiding in weight management
Reducing inflammation
Helping to manage diabetes
Protecting against chronic diseases
Improving mood, anxiety, and depression
Ingredients:
1/3 cup black chia seeds
400ml can of organic coconut cream (I use this for the creamiest pudding, but you can swap this out for an alternative of your choice like coconut milk, almond, soy or oat milk
1/3 cup or 80ml honey (or maple syrup)
Method:
Simply mix all of the ingredients together in a bowl. I prefer to mix it in a larger glass container with a lid.
Leave this to soak overnight or up to 24 hours. The chia seeds will soak up the liquid and expand, forming a pudding-like mixture.
If the mixture is still runny after 24hours, simply add in some more chia seeds and leave to soak again.
Once set, top with your favourite fruit and nut toppings. I love using my toasted nut mix (see recipe for this).
You can also use this base chia pudding recipe for a variety of versions. For a delicious chocolate chia pudding, simply add in 1 tablespoon of raw cacao powder into the wet ingredients before allowing to soak overnight.
