Chia seeds! I love these little guys. They are just so darn handy - which if I’m honest - is why I use them but they are super nutritious too so that’s a bonus. If you want to know more about the health benefits of these little gems, check out this post. They’re cheap, versatile and fool proof, especially with this recipe.
We usually have a chia pudding in our fridge every single day. It’s the main part of Bear’s breakfast every morning (parents be warned, they are a total b**ch to clean up so if your kid is super messy I do not recommend. I’m lucky mine eats every single scrap) and it’s easy to vary the flavours to keep it interesting.
The recipe below is more like a base recipe. You can make it as simple or complex as you like by adding different fruits, powders, nuts or seeds. It’s easy to make it ‘Instagram-able’ too which I guess in this day and age is a total win. Make sure you tag us @naked_paleo if you do decide to share your creation with the world.
Perfect Chia Pudding
3 serves + - depends if you want to add more toppings
Vegan, gluten free*, high fat, nut free, RSF
Prep time + tidy up: 10mins
Cook time: 2mins
1/4 cup chia seeds – black or white
1/2 cup rolled oats - *these generally contain trace gluten unless otherwise stated so can be replaced with quinoa flakes OR increase chia seeds to 3/4 cup
1.5 cup mylk of your choice
1/2 - 1 cup of frozen fruit – I like to use raspberries
1-2 tbsp maple or honey - optional
In a large bowl, add chia, oats and milk and mix until there are no clumps of chia seeds left together. I like to use a whisk to do this.
Wait 5-10 mins while the chia mixture thickens slightly, then add fruit and sweetener if you want and mix some more.
Transfer to a jar and store in the fridge for up to 4 days.
I like to add more berries to mine, seeds, nuts, cacao nibs and maybe even a sprinkle of maca powder and medicinal mushrooms. This recipe would also work perfectly with our Mylk Infusion Latte Powders. Just add 1-2 tsp of your chosen flavour and mix through. Yum!
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