Chia Breakfast Pudding

Chia Breakfast Pudding
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 6
Mornings can be a whirlwind in many homes, and I hate to think of people leaving for their day without a nourishing breakfast. Although you need to plan ahead to soak the chia seeds the day before, this makes enough pudding for 6 servings and will keep in the fridge for 3 days once it's made! Also, you don't want to skip the step of soaking your chia seeds. This helps to break down phytic acid and helps them to become more easily digestible. I think it's sweet enough with the bananas and berries, but you could add a little maple syrup or honey if you like.
  • ¾ cup chia seeds
  • 1 tsp organic apple cider vinegar
  • 1 small banana, peeled
  • 2 cups frozen berries
  • 2 tbsp hemp hearts
  • 1½ cups fresh water or nut milk
  • 1 tsp vanilla
  • small pinch sea salt
  1. Beginning the day before, soak the chia seeds overnight in enough water to cover along with 1 tsp organic apple cider vinegar. Drain the seeds and rinse well.
  2. Combine everything in a high-speed blender and mix until just combined.
  3. Pour into a glass container, cover and chill overnight.
  4. Option to top with fresh berries to serve.


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