Starting your day with a chia pudding is the best thing you can do for yourself. It’s super healthy and yummy!
Chia seed has been having a moment for what seems like the past five years. That’s probably because its uses are limitless. In vegan cooking they can be used as an egg substitute due to their binding properties if turned into a powder and soaked in water but also as a great ingredient to make puddings and desserts being extremely healthy and pleasant to eat as they are in their whole & natural form.
Chia pudding is high in protein, full of omega-3s, iron, calcium and packed with fiber and helps keep you full and satisfied all day long. It’s also meal-prep friendly which I know you guys love. Two tablespoons of chia seeds have almost 10 grams of fiber. That’s around 40 percent of the recommended daily intake. Diets high in fiber have been linked to weight loss. According to 2015 research , eating 30 grams of fiber daily may help you lose as much weight as if you followed a more complicated diet. Plus, they have lots of proteins, that’s why many people into sport love it. I’m gonna explain you the basic recipe for an amazing chia breakfast pudding. You can even make stone in advance and then keep them refrigerated in the fridge ready to be eaten whenever you want. This recipe is simple, requiring just 6 basic ingredients that are totally versatile.This is the beauty of chia pudding. Once you have the chia seed-to-liquid ratio right, the flavor possibilities are endless.
To make around 4 servings:
WHAT YOU NEED
- 3-5 Tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1 pinch sea salt
- 1/2 tsp vanilla extract
- 1 1/2 cups almond milk or coconut milk
- 1/2 cup chia seeds
- 1/2 cup cacao powder (optional)
- plant-based yoghurt (as a topping)
- granola/nuts/seeds/fresh fruits (a a topping)
WHAT TO DO
Start the night before by preparing the base of your pudding by stirring chia seeds with any plant based milk of your choice. I personally use coconut or almond because they are so rich and creamy. Add vanilla extract, maple syrup, cinnamon and a pinch of salt. If you want it to be chocolatey you can even throw in cacao powder. Let to set in the fridge overnight and then you have your base ready for whenever you need. You can use it as a meal prep being ready-to-use and long lasting if kept properly stored in the fridge. The next morning place three or four tablespoons of chia pudding you prepared the night before (it should now be pretty slimey) in a small glass jar and then top it with your favorite yoghurt. To be more creative you can blend yoghurt with fresh fruits as well. Now garnish with chopped nuts, seeds or granola. I do love to use berries as well! Leftovers keep covered in the fridge for 4-5 days, though best when fresh.
It’s your turn now! If you try this recipe, let us know. Take a picture and tag us @kaataa_get_closer on Instagram so we can see. We also love seeing your comments and feedbacks. Cheers and happy pudding making!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.
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