If you haven’t tried chia seeds you, it’s time to discover these great little packages of nutrition. They’re a great addition to a plant-based diet and have so many uses including this delicious and easy Breakfast Chia Pudding.
They’re easy to find in your grocery store and come in two colors, light and dark and are pretty similar in nutrition with fiber, protein, calcium, and omega 3’s in each little seed. What makes them unique is that when they absorb water, they puff up and become gelatinous and are, therefore, great as a natural thickening agent.
That’s how they’re used in this recipe. For every cup of liquid, in this case, non-dairy milk, you add 3 tablespoons of chia seeds, either color. After a few hours in the fridge, you’ll discover it’s turned into a pudding-like mixture. However, before you do that, be sure to add your flavoring and sweetener of choice.
You can also mix it up by adding a little non-dairy yogurt such as cashew or almond. I’ve found that store-bought cashew yogurt has a milder flavor while adding a little tanginess.
There are many ways you can make a chia pudding such as adding cacao for a chocolate version, and different types of fruit from strawberries to mangoes, kiwi, bananas, and on…
This Breakfast Chia Pudding is simply the mixture of non-dairy milk, vanilla, maple syrup or date syrup and the addition of your favorite fruit.
I’d love to hear your feedback in the comments below for this Sheet Pan Tempeh Puttanesca! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!