Chia pudding is such a quick and easy way to prepare breakfast and is a hit with the family. You make it the night before, it lasts in the refrigerator for a week, and you can add a wide variety of flavors. I like to store it in small mason jars when I need breakfast on the go. This recipe can be multiplied in any quantity desired for leftovers or to feed a crowd.
Chia seeds are like teeny tiny powerhouses that your body LOVES. First of all, they are a huge source of Omega-3s. Omega-3 fatty acids provide neuroprotective effects in the retina, including modulation of metabolic processes affecting oxidative stress, inflammation, and vascularization. They also help relieve dry eyes by increasing the production of tears.
Chia seeds are also calcium rich, as well as full of healthy lipids and carbohydrates. Additionally, they have a higher fiber content than dried fruits, cereals, and nuts, making you feel fuller longer. Not to mention the many great vitamins and other minerals (phosphorous, potassium, and magnesium to name a few) contained in this little seed.
Research is even being done on the chia mucilage and all of the benefits this seemingly insignificant part of the seed brings on it’s own.
Looking for more satisfying vegan breakfast ideas? Check out Steel Cut Oats and Caramelized Bananas!
6 tablespoons chia seeds
2 cups unsweetened almond milk, or more if preferred
1 tablespoon agave nectar