Chia seeds are definitely an acquired taste…or should I say “texture” since they basically take on the flavor of whatever you mix them with. But, they are so easy to cook with and bake with, it’s easy to add a big dose of anti-inflammatory omega-3’s to any meal. That’s why this pudding is popping up on blogs, on restaurant menus, even at Starbucks.
But, you won’t believe how easy this is. It’s an overnight thing, so right before bed, mix these up. You’ll have an awesome power packed breakfast that is low in calories, super filling, and delicious.
- Makes 1 serving
- 1 cup vanilla coconut milk (I use So Delicious)
- 1/4 cup chia seeds
- 1 tsp agave nectar or honey
- 1/2 tsp cinnamon
- 1 tsp unsweetened cocoa powder (add only if making chocolate chia pudding!)
- In a small bowl mix all ingredients together until well combined. Pour into a small mason jar, or any other pretty glass dish. Cover with a paper towel or plastic. Place in refrigerator and let it set overnight.
- In the morning, it should look thick and the seeds should have gelled. You can add slivered almonds or cut up fruit if desired.