• Amy

My Favourite Go-To Breakfast: Chia Seed Pudding (2 ways)

GF | DF | Refined-Sugar Free | Paleo

After recently moving and adding an hour commute to my day, the luxury of having time to make and enjoy my breakfast in the morning is officially a distant memory.

Let's have a moment of silence please.

Thank you.

Now, aside from my other favourite breakfast, overnight oats, and don't tell my precious oats I said this, but Chia Seed Pudding is my little slice of heaven in the morning. It's creamy, super filling, portable and, when made ahead of time, the easiest breakfast to just grab-and-go.

By now you've probably heard of these superfood seeds, but maybe you never really knew how to incorporate them into your meals. Well, here you go. I was first introduced to Chia Seed Pudding (yes, it's basically eating pudding for breakfast, which is what makes it even better) by a friend of mine a few years ago, but for some reason when it came to making it myself, I never could get it the right consistency. Hers was always so perfect, and mine...not so good. So I thought "screw this, I never mess up my oats this much", so chia and I decided to go on a break. It was a mutual decision.

Fast-forward a few years and I finally decided to give this whole Chia Seed Pudding thing another chance. And well, maybe the break did us good, because now we're the best of friends. (As they say, distance makes the heart grow fonder...or something like that.)

I tend to make 2-3 of these at a time and leave them in the fridge to grab in the morning. I've experimented with different non-dairy milks and toppings, and honestly, you can't go wrong with anything. (Except maybe full fat coconut milk, because when I tried it, it turned into the consistency of cement. Yikes.) Here are my two favourite Chia Seed Pudding recipes, so if you're a busy-bee like me, incorporate these into your life and make your morning's easy-breezy-beautiful.

The Magic of Chia

Now I could make the benefits of chia a blog post on it's own - they're just THAT amazing - but I'll give you the Coles Notes instead. Originally grown in Mexico, dating back to Mayan and Aztec cultures, chia seeds were highly valued for their medicinal properties and nutritional value.

Now, the reason why chia is such an incredible food to incorporate into your diet is because they are a super concentrated seed containing healthy omega-3 fatty acids, carbohydrates, protein, fiber (gluten-free might I add), antioxidents and calcium. Chia seeds are also one of the best plant sources of ALA - Alpha-linoleic acid. Yay for plant power!

The other awesome thing about chia which I love, especially for breakfast, is that it stabilizes your blood sugar level, slowing the effect at which glucose enters the bloodstream. Think about this - you've been asleep for 6-8 hours, your body is working in a resting state, then you wake up and immediately eat your sugary cereal (or granola, or yogurt) along with your treasured cup of java. Well no wonder it's 10am and you're already starving. Giving your body that huge spike of sugar right after waking is a recipe for failure - and a one-way street to 'hangry-ness'. (Not sure if that's a word, but I'm using it anyway). Instead, eating something slow-releasing, like Chia Seed Pudding, will prevent the blood sugar spike and keep you sustained until your mid-morning snack or lunch! It really is the best!

Here are the recipes - I've tried all the ways to make CSP and find that this is by far the easiest and quickest method! So, give them a try and let me know what you think.