My New Go-To Breakfast Recipe

Chia seeds are taking over the world! I don’t know about you, but I put chia seeds in just about anything. Oatmeal, salad dressing, pancakes. The little spherical nutrient-dense magic seeds are all the rage for vegans and vegetarians because of their high omega3 value. Not to mention all their other awesome benefits like protein, antioxidants, and fiber. The problem for me has been their consistency once combined with liquid. The idea of chia seed pudding is SO appealing, but I couldn’t get over the slimy texture.

Worry no more! I came upon a recipe a couple weeks ago that replaced my loathing with love.  The key difference is simple: blend the pudding.

Once I added this simple step, the chia seed pudding actually turned into pudding. It was creamy and packed with protein. You can add almost anything to the recipe that you like—spice it up with pumpkin, nutmeg, and cinnamon, or inundate it with berries of your choosing. So many options, and all are good.

Here are the basics:

1 cup milk or milk alternative of your choice (I like to use the new protein nutmilk from Silk because it’s EXTRA creamy)

1 cup yogurt (I use the silk vanilla soy yogurt for a neutral base, but the peach mango is great for fruitier puddings)

1/4 cup chia seeds

1 tablespoon vanilla extract

Honey to taste

Add all ingredients and leave in fridge for 10 minutes, then transfer to a blender, and enjoy! This recipe makes about four servings, and keeps up to five days in the fridge.

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