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)
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)
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.