I’m not a fan of overly complicated recipes and I like to make breakfast without thinking too much. I really can’t function much in the morning. Less ingredients, the better. Putting together chia pudding with pomegranate seems easy enough.
Chia is a superfood native to Mexico’s central valleys. Chia, often gifted to the Gods, was the third most consumed plant source after corn and beans by the Aztecs and Mayans, who were the first to cultivate the seed.
Chia seeds are light in taste which makes them easy to integrate in your daily diet as they do not alter the flavour of your dishes. You can add chia to smoothies, juices, and other beverages, or throw them in your soups, salads and sauces. Sprinkle chia on your oatmeal, yogurt and cereal, or use chia in your cake recipes as a substitute for eggs or as a thickener. I’m sure you’ve seen it on a lot of Instagram breakfast pictures.
To put together the chia pudding, all you need are 3 things:
- 1 part chia seed
- 2 parts unsweetened almond milk
- As much fruit as you want
Mix the chia seed and almond milk and set aside until it turns into a tapioca consistency. Once it’s set, add your fruit on top. It can be berries, banana, granola or whatever. I went with pomegranates.
If you need added sweetness, you can use sweetened almond milk, or add in honey, agave syrup or maple syrup. For myself, I found that the fruit helped add the sweetness.
Chia pudding is great for breakfast and you can prepare it the night before. Low in calories and pretty filling.
I used the Prana ProactivChia seeds ($7.99), which is certified organic, kosher, vegan, preservative-free, gluten-free, GMO-free, and sulfite-free. It can be found in more major grocery stores in Canada.
