It’s been months since I’ve even thought about posting anything online, having returned to full-time work earlier this year and feeling slightly overwhelmed. But this recipe is too exciting–and nutritious, and easy to make–not to share! Besides, I don’t want to forget the winning combination, so I need to memorialize it somewhere.
As usual, this is sort of a mash-up of a variety of recipes that exist for chia pudding. Lately, I’ve been drawing inspiration from Vani Hari’s book, The Food Babe Way, and that is what prompted me to tailor this recipe to suit the taste buds of my family.
I’ve been experimenting with it for about a week now, with several “OK” versions, but today I found a combination that had both my husband and my son going back for second helpings, claiming that it tasted more like dessert than breakfast. Mission accomplished!
The best part about this recipe is that when you wake up in the morning, which for me is always very hectic, your beautiful and healthy breakfast is waiting for you in the fridge!
Here’s how to make it:
CREAMY CHIA BREAKFAST PUDDING
2 cups non-dairy milk (I used homemade cashew milk, my new favorite–recipe below)
slightly more than 1/3 cup chia seeds
a generous pinch of cinnamon
2 Tbsp vanilla extract (I used my homemade vanilla, recipe will be posted, someday…)
2-3 Tbsp maple syrup
2 cups fresh peaches (peeled and chopped)
1 cup fresh blueberries
1 cup fresh strawberries (chopped)
Mix the first set of ingredients together in a bowl, then pour the mixture on top of the chopped fruit in a large container and give it another stir to combine. Place in the fridge overnight, then eat for breakfast! This would probably last for a couple of days and be just fine, but ours was gobbled up on the first day.
1 cup raw cashew pieces (soaked in water for approximately 6 hours, then drained)
6 cups filtered water
2 tsp liquid sunflower lecithin (optional–keeps milk from separating in fridge, makes it creamier, and has additional health benefits) (I like the cashew milk with or without the lecithin, but my family prefers it with.)
I am completely in love with this recipe, because it does not require any nut milk bags or straining of pulp! The cashews just seem to disappear into the milk. Zero hassle! Effortless clean-up!
Just toss all of the ingredients into the Vitamix, blend well, and store in an airtight container in the fridge (I love this one, which is hermetically sealed and is the perfect size for one batch of cashew milk–and no, I’m not affiliated in any way).
If you prefer a sweeter milk, you could add a bit of maple syrup or toss in some dates or use another sweetener of choice. You could also add a Tbsp or two of vanilla extract if you want. But we like it with just the three ingredients mentioned above.