I must admit, I have a new breakfast obsession. I’m sure many of you have seen or heard of chia pudding. If not, well, I’m going to introduce you to it today. You’re welcome. 😉
When I first wanted to try chia pudding, I found a lot of different recipes for it. It was a bit overwhelming and honestly I couldn’t figure out a BASIC chia pudding recipe or ratio of chia to liquid. Thankfully, it didn’t take long for me to figure out what worked best for me – in terms of satiety & flavor.
It’s SO easy! I usually prep my chia pudding the night before while I’m making dinner but if you don’t usually wake up hungry (I DO!) then you could make it that morning and just plan to give yourself about 45-60 minutes to sit before eating. But really, overnight is just so much easier.
1. Blend – 1/2 banana & 2/3 cup liquid. I use 1/3 cup water and 1/3 cup coconut or almond milk, but you could also do all milk. I don’t recommend using just water because it’s not as creamy. You can also blend in a little vanilla or cinnamon here if you’d like to make it fancy.
2. Chia Seeds – Put 2 TBSP chia seeds in a jar
3. Mix – Blended mixture and chia seeds in the jar. Shake. (If you don’t want to add the banana, skip step 1 and just mix the chia & milk/water in the jar.) Put in fridge.
IMPORTANT – I HIGHLY recommend shaking the jar again after about 5 minutes to avoid waking up the next morning to a chia patty at the bottom of your jar. The second shake seems to be crucial for this.
4. Enjoy – I like to top mine with the second 1/2 banana and peanut butter. Clearly, I like to take mine with me to enjoy while working at my local coffee shop. 😉
Moral of the story – 1 TBSP to 1/3 cup liquid.
I like to use 2 TBSP for my breakfast since I’m pairing it with banana and peanut butter but I know some people like to use 3. It’s up to you – ENJOY!
Are you a chia pudding fan?
What’s your favorite chia pudding recipe?