Fiber-rich, protein-rich breakfast - Chia Seed Pudding!
Did you know chia seeds are a complete protein? That means they contain all 9 essential amino acids that your body cannot make. Chia seeds are also loaded with fiber, omega-3 fatty acids, iron, and minerals.
Nutritional Breakdown Per 2 Tablespoons:
Protein: 4g | Fiber: 6g | Omega-3s: 4g | Iron: 2g | Magnesium: 70mg
Simple Chia Seed Pudding
The process of making chia pudding is so easy! The first step is to stir together your chia seeds and liquid in a mason jar or bowl. I usually do 3-4 Tablespoons of chia seeds to 1 cup of liquid (coconut milk, soy milk, oat milk, almond milk, etc.).
Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover, and put the mixture in the fridge to “set” for 1-2 hours or overnight.
The chia pudding should be nice and thick, not liquidy. Add toppings of choice. I like to add blueberries, cacao nibs, cinnamon, and a dash of sea salt.
Below is one of my favorite chia seed pudding recipes, perfect for breakfast. It’s a chocolate chia pudding using cacao. Cacao is the most natural and purest form of chocolate, made from gently roasted cacao beans.
Cacao is rich in polyphenols, which interact directly with the gut microbiota. These compounds have been shown to have prebiotic activity, helping to fuel good bacteria, while reducing the number of pathogenic ones. Cacao is also rich in magnesium and supports cognitive function.
Check out the recipe below!
Cacao Chia Seed Pudding
Servings: 2
Ingredients:
1 cup non-dairy milk (almond, oat, hemp, etc.) or water
2 tbsp raw cacao powder (Navitas Organics)
1 tbsp maple syrup
1/4 cup chia seeds
Dash of sea salt
Top with cacao nibs (Navitas Organics)
Top with freeze dried strawberries
Directions:
Stir together your chia seeds, liquid, cacao powder, salt, and maple syrup in a mason jar or bowl.
Once the chia pudding mixture is well combined, let it sit for 5 minutes, and give it another stir/shake to break up any clumps of chia seeds.
Cover, and put the mixture in the fridge to “set” for at least 15 minutes for a quick breakfast, or let set overnight if you’re meal prepping for the week.
The chia pudding should be nice and thick, not liquidy. When you’re ready to enjoy, add toppings of choice. I like to add Freeze-dried strawberries and cacao nibs.
Vanilla Cinnamon Chia Pudding
Servings: 2
Ingredients:
1 cup of non-dairy milk (almond, oat, hemp, etc.) or water
¼ cup chia seeds
1 tsp. vanilla extract
1 tbsp maple syrup
1/2 tsp. cinnamon
1/16 tsp. salt
Top with slivered almonds and blueberries.
Directions:
Stir together your chia seeds, liquid, vanilla, cinnamon salt, and maple syrup in a mason jar or bowl.
Once the chia pudding mixture is well combined, let it sit for 5 minutes, and give it another stir/shake to break up any clumps of chia seeds.
Cover, and put the mixture in the fridge to “set” for at least 15 minutes for a quick breakfast, or let set overnight if you’re meal prepping for the week.
The chia pudding should be nice and thick, not liquidy. When you’re ready to enjoy, add toppings of choice. I like to add blueberries and slivered almonds.
If you make this recipe and enjoy it, be sure to tag @AKFunctionalNutrition on Instagram!