A few years ago, I ate chia pudding every single day for breakfast. When I was studying at CSNN, class started early in the morning and I usually didn’t get home until after 1:00 pm. So, during those times, I needed to make sure my breakfast was filling and could hold me over all morning until I got home to eat lunch. After playing around with a few different types of breakfasts, I discovered that chia puddings were one of the best breakfasts for holding me over until lunch time!
I won’t get into all of the health benefits of chia seeds in this post, we can save that for a future post, but the reason they can be part of a very satisfying breakfast is due to their fibre content. Chia seeds absorb between 9 – 12 times their volume, making a pudding-type consistency. In addition to fibre, chia seeds are rich in protein and omega-3 fatty acids, which are also essential for a blood sugar-stabilizing meal.
Yesterday I had my first chia pudding in years for breakfast and I enjoyed it so much! I will definitely be making chia puddings as part of my regular breakfast routine from now on!
After posting the picture of my chia seed pudding to my Instagram, I heard mixed reviews. Some people commented that they love chia pudding, while others said they didn’t like it, but were “open to giving it another try”.
Personally, I think the key factor in liking chia pudding or not is the ratio of liquid to chia seeds. A runny pudding isn’t going to get you to like chia pudding, and neither is a pudding that is too thick. It needs to be just right, kind of like Goldilocks and the Three Bears!
Luckily, I’ve got the perfect ratio for you and call it my Basic Chia Pudding! Once you make the basic recipe, you can play around with flavours, different nut milks, and toppings! Have fun with it!
- 1 cup liquid (coconut milk, almond milk, cashew milk, tea, etc.)
- 3 tbsp chia seeds
- Combine ingredients together in a jar with a lid.
- Stir and allow to sit for a few minutes.
- Stir again and repeat this process a few more times before setting in the fridge for 30 mins or overnight (I prefer allowing it to sit overnight).