I have to admit, I can’t wait to see some food trends, even the healthy ones, come to an end. I felt this way about chia pudding for, oh, about three years… but it’s all over now. I’ve joined the club, and I’m in love.
My chia relationship was an unfair one from the start. At first, I judged chia seeds because I thought those little gray balls just looked funny. Then came all of those gorgeous chia bowls floating around the internet, and they made me almost want to try chia, but not quite. Earlier this year I gave in, but I still didn’t “get” it.
Fast forward to now – I’m a better, wiser chia maker – and I’m here to share a few simple tips, in case you’ve been on the fence about it like I have. Of course if you’re already a believer, you can just scroll down to the recipe!
Chia breakfast bowl tips
- First things first – the milk. You need a thick, rich & creamy milk, and Almond Breeze’s new Almondmilk Cashewmilk Blend is just that. I’ve experimented with a few different non-dairy milks, and this one is my favorite yet.
- It doesn’t set like actual pudding. I make mine in a big jar and then scoop it into bowls as I’m ready to eat. Err on the side of too many chia seeds, because you can always thin it out as you serve it up.
- Mix everything together, let it chill for about 30 minutes, mix it again, and let it chill for the remaining time (overnight for best results).
- Add flavor and texture until it tastes good to you. At the bare minimum, I stir in maple syrup, a pinch of cinnamon, and a pinch of salt. After it sets, I pile on the toppings (and more maple syrup – yum). It’s citrus season, so this time I mixed in Meyer lemon juice and topped my bowl with clementine slices.
Sending some bright sunny vibes your way 🙂
- ¼ heaping cup chia seeds
- 1½ cups Almond Breeze Almondmilk Cashewmilk Original
- 2 tablespoons maple syrup, or to taste
- 1 tablespoon meyer lemon juice (and/or other citrus juice)
- pinch of sea salt
- a few drops of lemon oil (optional) or lemon zest
- clementine segments
- chopped almonds
- maple syrup, for serving
- In a large jar or bowl, stir together the chia seeds, the Almondmilk Cashewmilk, maple syrup, lemon juice, salt, and lemon oil or zest, if using.
- Chill covered for 30 minutes, then stir again, incorporating the chia seeds that have sunk to the bottom. Chill for about 6 more hours, or overnight, until the chia seeds are plump and the pudding is thick. If it gets too thick, stir in a little more milk to reach your desired consistency.
- To serve, scoop chia pudding into bowls and top with fruit, almonds, and a drizzle of maple syrup on top, if desired.