Hey hi hello! Long time no post. Thanksgiving break was super nice because I finally got to relax and write a bit! All I did was catch up with some old friends & talk about our (extremely) awkward times in middle school, hang out with my mom, and ate until it hurt (but when do I ever eat moderately anyway?)

All of my posts have been travel-related, so I wanted to break it up and post about one of my go-to recipes! One of my favorite things to make for breakfast is chia seed pudding. It’s really not a recipe because it is so RIDICULOUSLY easy to make. It’s perfect for when you’re rushing out the door for work/school and need something to keep you full for hours.

Chia seeds are great because it has a TON of nutrients. These tiny little seeds of miracle have a ton of Omega-3’s, protein, FIBER (for that healthy digestion, yo), and antioxidants! Apparently Aztec warriors used to eat chia seeds before going into war or hunting for extra energy and stamina. So basically, if you eat this, you are ready for battle. I feel like a goddess every time I eat this. Not really, but I really do love chia seed pudding!

I played around with the proportions and I finally found the perfect recipe! It takes a couple tries to get the right consistency for you – add more milk if you want it to be less dense. Read on for the recipe!

The rule of thumb is 1 tablespoon of chia seeds to ¼ cup of milk.

(sorry for the ugly finished product – chia seed pudding doesn’t look very appetizing, but it’s delicious! Don’t judge a book by its cover.)

CHIA SEED PUDDING RECIPE (for a 1 pint mason jar):

6 tbsp chia seeds
1 1/2 cup unsweetened almond milk (or any milk you like)
A few drops of vanilla

Fruit of choice (I like blueberries, blackberries, or mangoes)
Rolled oats (if you do this, add an equal amount of milk to oats)

Add the chia seeds, milk, and vanilla to a jar. Stir. Add fresh or frozen fruit/oats & cinnamon (optional). Stir. Refrigerate. After 1-2 hours in the fridge, check on it – if the milk & chia are separating, give it a little stir. Refrigerate for at least 3 hours (best if left overnight).

Stir in honey & other toppings and serve!

Yup, that’s really it!

It’s not sweet at all on its own unless you use sweetened almond milk, so I like to stir in some honey after the pudding sets. You can alternatively use sweetened almond milk, but that has a ton of sugar. Delicious though if you don’t care 🙂

You can add cinnamon, cocoa powder, coconut flakes, peanut butter…anything goes. YOU DO YOU. NOW GO MAKE IT!


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