Spring is official here! For me, my breakfast choices change according to the seasons. In the summer, I enjoy yogurt parfaits and fruit bowls. In the fall, I tend to eat a lot of egg scrambled with squash and veggies. In the winter, I hibernate with bowls of oatmeal. In the springtime, I like chia pudding.
There’s something very refreshing about eating chia pudding for breakfast. One thing I like is how deceptively filling it actually is. I usually have about 1/2 cup of chia pudding with fresh berries. It fills me up like crazy and I’m good until lunchtime.
My method for making chia pudding is very easy. I just follow a 1:4 ratio of chia seeds to liquid. It might seem like a lot of liquid at first, but in my experience, since this is sitting overnight, it ends up absorbing the liquid beautifully and it creates a very rich chia pudding.
I like topping mine with blackberries and sweeten it with maple syrup. But the one thing I like about chia pudding is that the taste is so simple that it can be the perfect base to pretty much any toppings you can imagine.
Overnight Chia Pudding
- 1/2 cup chia seeds
- 2 cups milk (or dairy-free alternative)
- Sweetener (maple syrup, honey, agave)
- Fruits, for topping
- In a quart-size mason jar, pour in chia seeds and milk. Close the lid and shake for 10 seconds. Refrigerate overnight.
- Before serving, add sweetener to taste and top with fruits.
- Don’t have a mason jar? No problem. In a large bowl, whisk together chia seeds and milk. Cover and refrigerate!