Chia Seed Pudding

Chia seeds are a superfood that have been gaining popularity like crazy in the past year. Although I was late to try them, I've been amazed by their versatility. The seeds themselves have no distinct flavor, so it's all up to you. Whatever liquid you decide to soak them in is the flavor they'll pick up as they absorb the liquid.

This simple (non) recipe for chia seed pudding can be made up to five days in advance! The pudding can be eaten as a great, healthy, filling breakfast or as a guilt-free dessert. The varieties and options are literally endless - different soaking liquid, choice of nuts, wide range of fruits, chocolate is welcome to join as well!

Here I've done a very simple vanilla honey chia seed pudding layered with some of this raspberry chia jam and topped with some greek yogurt and chopped almonds.

This works as a great, no-cook breakfast that you can prep the night before and just grab out of the fridge when you're ready to eat. Topping it with some fresh fruit would complete the breakfast experience (breakfast without fruit isn't breakfast to me!). It's a great alternative to overnight oats especially if that ends up being your breakfast almost everyday! Don't forget it can be sneakily-healthy dessert option as well!

For 1 breakfast-sized serving
3/4 cup milk of choice
4 tbsp chia seeds
2-3 tsp honey
few drops vanilla extract
toppings - fruit, nuts, other seeds, jams, yogurt

Add all ingredients except toppings in a jar, bowl or container and mix around. Place in the fridge overnight. In the morning, top the chia seed pudding with your desired toppings or layer in another serving bowl/glass.

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