I was in Australia the first time I tried chia seed pudding. I needed something portable and nutritious before a day of sailing. At the grocery store the night before I spotted a little pot of pudding that enticed me so I read the ingredients. Not bad, I thought – always a sucker for clean ingredients – and scooped it up. I savored it the next morning on our sailboat before heading to the Whitsunday Islands.
The next time this powerhouse breakfast came into my life was camping in Yosemite one summer. One of our friends set up a chia seed buffet and I loved all of the combinations you could make with the pudding as your base.
In my former life (before COVID!) when I would take the train to San Fransisco for work, I would make chia seed pudding to eat during my commute. It is easy to make ahead of time and keeps me full for a long time. A win for the workday.
From adventures down under, to camping, to hours of meetings and emails, this is one of my favorite breakfasts. Although lately it’s been fueling endless days at home because of COIVD and shelter-in-place…
Every other week or so, I’ve been batch-making chia seed pudding to enjoy for a few days. I like to think of it as the oatmeal of summer, since it served cold, making it a perfect way to start a warm day.
I defrost mangos in the refrigerator the night before to give a bit of fruit juice to mix in with the pudding. I’ve also added cocoa powder for a more decadent breakfast. The options are limitless!
- 1/4 cup chia seeds
- 1 cup plant based milk
- berries or any fruit
- coconut flakes
- whisk chia seeds into plant based milk and let sit for at least 3 hours or in the fridge overnight (easy peasy!)
- scoop out and top with your favorite pairings