Over the last little while I have had an obsession with all things chia. For this reason, I have decided to share with you an easy chia pudding recipe that takes minimal effort to prepare, making it a great breakfast option.
The reason I love chia seeds so much is simple. Chia seeds are high in fiber, omega-3’s, protein, vitamins and minerals making them beneficial in any diet, as they deliver a high amount of nutrients with very few calories.
In my case, consuming chia seeds during pregnancy ensures that I’m replenishing any lost nutrients, slowing sugar absorption, consuming a high amount of omega-3’s (which is essential for baby’s brain development), the high fiber helps ward off constipation and keeps me regular (adequate hydration is key too!), and lastly, chia seeds helps give me that extra boost of energy that I may sometimes be lacking.
If you are looking for a slow-burning breakfast that is sure to keep you full all morning and keep your energy levels high, then you will want to try out this recipe for easy chia pudding. It’s a recipe that you can easily adjust to adapt to your personal tastes, and one that I’m sure you will grow to love!
Easy Chia Pudding Recipe
- 1 cup of milk
- 1/2 tbsp ground flax
- 1 tbsp honey
- 1 tsp vanilla extract
- 100g vanilla yogurt
- 1/4 cup chia seeds
- 1/4 cup blueberries
- Granola, coconut flakes and berries (optional garnish)
- In a resealable container or mason jar combine all ingredients, but the garnish. Shake and / or stir well.
- Refrigerate overnight.
- Serve in the morning topped with additional fruit, granola and / or coconut flakes.
If you like recipes like this one, you may also like my recipes for Overnight No-Cook Oatmeal or Eggnog Breakfast Shake .