So, chia.
It looks like birdseed.
And if you eat it plain, it kind of tastes like it too! However, it’s rich in fiber, omega-3 fats, protein, vitamins (source). I used to throw some chia on my oatmeal to try and disguise it in one of my daily meals, but no other recipe aside from this one makes eating this stuff so delicious. Honestly, when I eat this berry chia pudding for breakfast, I forget that I’m eating a “healthy food” and actually just enjoy myself. And as if that weren’t enough, this recipe makes for a very beautiful parfait breakfast! Being a visual person/photographer/person who regularly takes pictures of their food, this is a big deal to me!
You’ll need:
- 1/2 cup chia seeds
- 1/2 cup water
- 1 cup almond or coconut milk
- 1/2 cup of raspberries
- 1/4 cup blackberries
- plastic or glass air tight container
- blender
- optional: honey, agave, or date syrup
DIRECTIONS
First, place your chia seeds in the air tight container.
Second, add the water and your choice of milk product into your blender. Also add in any additional sweetener you want. I personally use wildflower honey. And finally, throw in your berries. If you don’t love berries, you can literally use any kind of fruit here! Figure out what you like and mix and match.
Once you’ve blended the water, milk product, and fruit, pour on top of the chia seeds. Take a spoon and coat all of the seeds. The mixture will be watery.
Seal that baby up and pop it in the fridge! The pudding should be set within three hours, but I always do it overnight and eat it the morning after. It will stay fresh for about three days.
In these specific images, I did one of my favorite breakfast concoctions: berry chia pudding with some honey yogurt. The yogurt breaks up the consistency of the pudding and almost makes like a whipped cream berry parfait. I can’t get enough of it– AND, I’ve even got my husband eating it for breakfast now! If you try making this, take a pretty picture and hashtag #soulfullyshearecipes so I can see it!
