Creamy Chia Breakfast Pudding

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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

Ingredients:

2 cups non-dairy milk (I used homemade cashew milk, my new favorite)
slightly more than 1/3 cup chia seeds
a generous pinch of cinnamon
2 Tbsp vanilla extract (I used my homemade vanilla extract)
2-3 Tbsp maple syrup

2 cups fresh peaches (peeled and chopped)
1 cup fresh blueberries
1 cup fresh strawberries (chopped)

Instructions:

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.

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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3 Responses to Creamy Chia Breakfast Pudding

  1. Mike & Gloria McCoy says:

    This looks and I’m sure, tastes luscious! How you had the time to do it is beyond me. Tonight we’re joining the Hennings at Cherokee, maybe some more folks. XXOO, Mama and Daddy.

    Sent from Mike & Gloria’s iPad.

  2. joolzbeth49 says:

    Good to see you back! This looks delicious.

  3. Pingback: Homemade Vanilla Extract | Vegan Mama

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