Dessert For Breakfast! Chia Seed Pudding

You are in luck, not only am I sharing one of my delicious recipes for chia seed pudding but I'm throwing in a second just because it's so freaking good!!

Pin me ๐Ÿ‘†๐Ÿฝto save me for later!

Here's what you need to know about chia seeds:

  1. When made into a pudding, it's so delicious you could consider it dessert - no word of a lie!
  2. My recipes for chia seed pudding are 100% raw, gluten & dairy free
  3. Chia seeds are a fantastic source of omega 3s (the good fats known to reduce inflammation in the body), fibre (needed for proper elimination & ridding the body of toxins) & protein - Psst! For most ladies, the only source of protein they get is at dinner. Huge mistake! Be sure to include protein at both breakfast & lunch. This will help satiate you, stabilize blood sugar levels & thus stave off cravings
  4. Because chia seeds have a mucilaginous property (when put in water, they expand & get snotty - for lack of a better word!) this allows them to A. pull toxins from our digestive system & B. maintain our blood sugar levels because of their ability to slow down digestion
  5. They are a good source of calcium. One serving will provide you with 18% of the daily recommended intake. They're also a great source of manganese & phosphorus, which are important for healthy bones & teeth
  6. Tryptophan! It's an amino acid present in chia seeds (not just turkey dinner!). Yes, it's responsible for making you feel nice and sleepy after a very large Thanksgiving dinner but it's also useful for regulating appetite, sleep & mood
  7. They are ideal for weight management. Thanks to their gelling properties (I'll stop saying snotty!) it helps keep you feeling full for hours.
  8. Look younger, eat your chia seeds! Most people are not aware that chia seeds are a rich source of antioxidants. This property allows chia seeds to stay fresh at room temperature for over 2 years without any additives, preservative or other yucky ingredients you can't pronounce. Antioxidants are responsible for preventing free-radical damage to our body. Free radicals cause premature aging of our cells, thus making our skin look older
  9. Because chia seeds have no flavour of their own, you can essentially make them taste like whatever you want! This means big, bold flavours right alongside their massive nutritional profile
  10. Add them to thicken up your smoothies, to salad dressings, dips, sprinkle on yogurt - no limit to what you can do

CocoNutty Banana Chia Seed Pudding

Serves: 1

2 tbsp chia seeds

1/2 cup full fat coconut milk (canned because I prefer a richer, creamier pudding but you could also use almond milk here)

1 banana

1/4 tsp vanilla powder

1 tbsp maple syrup

pinch of sea salt

Topping: toasted macadamia nuts, pumpkin seeds & shredded coconut

Directions

Combine all ingredients (except toppings) in a food processor and blend until well combined.

Note: If you're skipping the banana, you could simply stir all the ingredients together or shake em up in a mason jar!

Transfer mixture to a bowl, mason jar or container and cover refrigerated for a minimum of 4 hours, overnight is best!

For the toppings, place macadamia nuts, pumpkin seeds and coconut in a pan over medium heat. Stir frequently and keep an eye on the pan! Toppings will go from toasty to burnt very quickly! Remove from the heat once everything is a nice golden brown. Store toppings separately from pudding. Garnish pudding the next morning when you're ready to enjoy:)

Voila! Breakfast for the next day is already prepped & ready to go!

Raspberry Chocolate Chia Seed Pudding

Serves: 1

2 tbsp chia seeds

1/2 cup full fat coconut milk (canned because I prefer a richer, creamier pudding but you could also use almond milk here)

3/4 cup frozen raspberries (fresh are ok when in season)

1 tbsp raw cacao powder

1 1/2 tbsp maple syrup

pinch sea salt

pinch of cinnamon, ground

Topping: toasted slivered almonds

Directions

Combine all ingredients (except slivered almonds) in a food processor and blend until well combined.

Note: If you're skipping the raspberries, you could simply stir all the ingredients together or shake em up in a mason jar!

Transfer mixture to a bowl, mason jar or container and cover refrigerated for a minimum of 4 hours, overnight is best!

For the topping, place slivered almonds in a pan over medium heat. Stir frequently and keep an eye on the pan! The almonds will go from toasty to burnt very quickly! Remove from the heat once almonds are a nice golden brown. Store separately from pudding. Garnish pudding the next morning when you're ready to enjoy:)

Love making these puddings for a quick, raw breakfast that will satisfy me for hours! They take no time at all to prepare & they're so darn good it feels like dessert.

Keep on reading...