Have you heard about the latest chia seed craze?? I swear I’m not crazy – they are my new favorite breakfast food! I think this meal is the perfect substitute for oatmeal in the summer. I have been eating it for breakfast almost every single weekday morning for the last two months and I still get excited every time. It is perfectly convenient for bringing breakfast to work. I convinced two of my coworkers to try it out as well, and they’ve been making it for themselves ever since.
Chia seeds look just like little seeds that you would plant in your garden. I have been buying them at Trader Joe’s in the purple pouch below. When you mix them with milk and let them sit overnight, they absorb all of the liquid and you get a consistency similar to tapioca pudding. The best part is that you are eating something extremely healthy and good for your body! They are packed with protein, fiber, antioxidants, and Omega-3 fatty acids. Plus, they are low in calories but very filling! What more can you ask for?
There are two versions that have become my favorites: Berry Chia Seed Pudding and Banana Chia Seed Pudding. Both are just variations on mixing milk and chia seeds. I can’t really decide which one I like better, so I make both, mainly depending on what type of fruit I have in my kitchen at the time.
Berry Chia Seed Pudding
- ½ cup coconut milk (or whichever milk you prefer, but I swear by the coconut milk pictured above from TJ’s)
- 2 Tablespoons chia seeds
- ½ teaspoon honey (or more if you prefer)
- ½ cup berries (I used blueberries and chopped strawberries)
- Optional toppings: more berries, slivered almonds, granola, more honey
In a Tupperware bowl, mix together the honey and berries first. (If you add the honey after the cold milk, it will clump together and not mix well.) Next, stir in the chia seeds. Then, add the milk and mix until all of the chia seeds are submerged in liquid. Put on the lid and refrigerate overnight (or at least 4 hours). In the morning, stir up the pudding, add any topping you would like, and enjoy it cold.
Banana Chia Seed Pudding
- ½ cup coconut milk (or whichever milk you prefer)
- 2 Tablespoons chia seeds
- 1 banana, mashed
- ½ teaspoon vanilla
- 2 dashes cinnamon
- Optional toppings: shredded coconut, slivered almonds, granola, diced strawberries
In a Tupperware bowl, mash the banana and then stir in the chia seeds, vanilla, and cinnamon. Add the milk and stir until all of the chia seeds are well mixed in and submerged in liquid. Put on the lid and let soak overnight (or at least 4 hours). In the morning, stir up the pudding, add any topping you would like, and enjoy it cold.
This is the perfect breakfast to pack and take to work because it’s already in a Tupperware container. You can play around with all different variations of fruit and sweeteners to find what you like best. Enjoy!