My mom and boyfriend both love it when I make this Chia Seed Pudding for breakfast. My boyfriend, Adam even likes it as a snack. He loves eating healthy and I usually make extra and then put the leftovers in the fridge so he can eat it later. It also tastes really good cold! There are different variations you can do with the pudding so it never gets boring. It’s healthier than eating cereal or if you don’t have time to make steel oats since they take 30 mins to cook.
You probably already know what chia seeds are, today I am going to share why they are good for you. Chia seeds provide good sustainable energy, the word ‘chia’ in the word strength in ancient Mayan. Chia seeds are a super food, they are full of fiber which will help you stay full longer great for people who are watching their weight. They have protein and calcium, magnesium, zinc, potassium and Vitamin B1, B2 and B3. Chia Seeds are filled with antioxidants which help fight against free radicals, which help prevent anti aging. Since, chia seeds are high in protein they help curb cravings and reduce your appetite. Chia seeds also have Omega -3 fatty acids which help with brain health.
Coconut Flakes have proteins that help rebuilds your cells and maintain healthy muscles. Coconut flakes also have fiber that help with digestion. Coconut is also a good source of iron, iron helps your blood get oxygen. If you don’t have enough oxygen in your blood you can feel weak and tired. Iron also helps with your immune system.
Pomegranates are filled with antioxidants, they have 3 times the amount of antioxidants than found in red wine or green tea. Pomegranates are also have anti-inflammatory properties that help the digestive track, and reduce inflammation. Since they have anti inflammatory properties it helps with joint pain and arthritis. Pomegranate is full of nitrates which has shown improvement with exercise performance.
Here is the recipe for the best chia seed pudding you’ll ever try!
FOR THE CHIA PUDDING:
3 cups unsweetened almond milk (you may also use vanilla almond milk, if you choose to use vanilla almond milk skip the vanilla extract)
1/2 cup chia seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla bean extract (if you don’t have vanilla bean extract you can use vanilla almond milk)
Optional toppings and seasonings:
1/2 a cup of toasted coconut flakes
a pinch of flax seeds
a sprinkle of cacao nibs
a pinch of goji berries
1/4 of nutmeg
When I make it this way skip the cinnamon and nutmeg.
Sometimes I make it with Cardamom
1/4 of Ground Cardamom
and a pinch of saffron
When you make it with this variation it tastes great with toasted coconut.
In a pan take your coconut flakes and put them in the pan (no oil) on low heat. Keep an eye on them because they will turn from golden to black in seconds. Constantly turn them until golden. Then place them aside.
If you are adding pomegranate then make sure you have taken the seeds out and placed them aside.
Add the milk and chia seeds in a pot. Simmer over a low heat. Add cinnamon (and nutmeg if you like it but it’s optional), and a splash of vanilla (you can add more according to taste). If it is too watery then add more chia seeds and if it’s too thick you can add a splash of milk. When it’s cooked spoon the chia seed pudding into a bowl. Add your toppings. You can add an extra splash of warm milk and enjoy.
You may also eat this cold so if you have extra you can put the chia seed pudding in an air tight container and place it in the fridge.
Other option to make:
You can place the chia seeds and almond milk in a container and mix it. Leaving it overnight has the best results when you make it this way. I prefer the stove method.
Stir well before serving. Portion into bowl(s) and add your desired toppings. Leftovers will keep in an air-tight container in the fridge for 3-5 days.