Easy Chia Seed Pudding

I’ve been doing chia seed pudding every morning in place of a smoothie bowl because I am in clinic 8-9 hours, and with my sister’s wedding I have had minimal morning breakfast time. This is the best thing for me to make the night before a busy day, as it only takes me five minutes and I can grab in the morning, and go. It’s cheap, full of nutrients, and diverse; you can pretty much add any toppings you like! Even if you think you won’t like the texture, make it a few times and I bet you’ll grow to love it. If not, it’s one the the cheapest things to make, so there is no harm in trying something new!

There are 10,000 chia seed pudding recipes online; this is just the one I go-to that fits in a mason jar, and doesn’t have additional ingredients like protein powders, etc. When taking chia seed pudding to work, I take two mason jars: one with the pudding, one with the toppings. I grab both jars in the morning and combine when I’m ready to eat. You can also pour it into a bowl and top it if time allows. One recipe will fill one 16 oz/ pint sized mason jar.

Ingredients:

• 3 tbsps of organic chia seeds (2 if you want a more runny consistency)

• 1 cup unsweetened almond milk (you can do other milks, but I think this is the best tasting)

• 2 teaspoons of honey

• 1.5 teaspoons of vanilla

• My preferred toppings: almond butter, almonds, fruit (blueberries, raspberries, apples), and chocolate chips.

Recipe:

• Place all ingredients (except the toppings) in mason jar and shake thoroughly. Let it set for 4 minutes or so, then shake it again. Repeat this shaking process 2 times total. Leave in the fridge overnight and it will be good to go quickly in the morning.

• You can top it with whatever toppings you enjoy, keeping it refrigerated until you eat it. Lasts up to 4 days in the fridge.