My chia story:
I had been seeing recipes for chia pudding for a long time. I wasn’t crazy about the texture of the chia seeds once they swell. To me it was akin to the pearls in bubble tea but these ‘pearls’ were too small to chew, which I thought was weird. When people claimed they would make this for breakfast, I often thought to myself, “are you kidding me?! That’s not filling enough to be breakfast!”
I’m not gonna lie and say I tried it once and fell in love. In fact, I tried chia pudding a couple times and still wasn’t crazy about it.
So what changed and why do I enjoy this filling (yes, filling) breakfast now? Here’s my theory:
The first few times I had chia pudding I made it with the seeds mixed in almond milk. No flavouring. No fruit. And let’s be honest: almond milk tastes like water. So pretty much I ate chia mixed in calcium-fortified water. Bland much? Yes. Very.
Now when I make chia pudding I find so much versatility with the different ways you can flavour the pudding – it’s limitless! If you tried it before and didn’t like it (like me), I encourage you to try again. There must be at least one recipe that will appeal to you. It’s kind of like saying you don’t like fruit. There’s got to be at least one variety of fruit you like.
Maybe you can start with this recipe? Chocolate is always a winner. It goes without saying. Bananas are easily the king of the fruit kingdom. That too goes without saying, but pomegranates are a close runner-up. Combine the two and add some dates and we’ve got ourselves a breakfast for champions.
This is also one of those recipes for people that say they’re in a rush in the morning. Make the night before, grab to eat on your way out the door (see what I did there? I rhymed). Although it’s not ideal to eat on-the-go it’s better than skipping, that’s for sure.
Dietitian's Recognition: In the previous chia pudding recipe I made mention of chia seeds being high in omega-3. One additional benefit of these mini-power-houses is the high fibre content. In fact, chia seeds offer 50% more fibre than an equal amount of the infamously high-fibre flax seeds.
This recipe is the final recipe in the series of foods I made during the two-day power outage in Vancouver. Of course these recipes were all raw, given I had no electricity to cook something up.
The power outages made we reflect on how we must have once eaten before we had electric stoves and refrigerators. Sure, sure, sure: we cooked over a fire from time to time. But how often? I doubt three meals a day were consumed in this cooked manner.
I always appreciate eating raw meals. Simple and wholesome – unchanged from how nature intended it. Yum, yum, yum.
Chocolate Chia breakfast Pudding
▸ ▹ Vegan, raw, gluten-free, oil-free, soy-free, refined sugar-free, nut-free
Yield: 2 cups (1 serving)
Prep Time: 5 min
Total Time: 1-2 hrs (refrigeration time for chia seeds to gel)
INGREDIENTS: THE PUDDING
3 Tbsp (45g) chia seeds
1 cup (250mL) coconut or soy milk (or other plant-based milk of choice)
5 dates, pitted, chopped roughly
1 Tbsp (8g) cocoa powder
1 tsp (5mL) pure vanilla extract
1/8 tsp cinnamon
1/2 medium pomegranate, seeded
1 banana, sliced
2 dates, chopped roughly
1-2 Tbsp (15-30g) pumpkin seeds
1-2 Tbsp (15g-30g) sunflower seeds
Combine all pudding ingredients in a bowl or jar, stirring to combine. Let sit for 5-10 minutes and the stir again to prevent clumping.
Cover and chill in the fridge for 1-2 hours, or overnight (yay make-ahead breakfasts!).
Stir well before serving. Portion into bowl(s) and add desired toppings. Mine were bananas, pomegranate seeds, pumpkin seeds and sunflower seeds.
You do not need to use the same fruits or nuts I did. Feel free to add any variety you have on hand.
Make ahead breakfasts are the best for night owls or people that drag themselves out of bed in the morning. But if you didn't have the chance to whip this together the night before and want to make it in the morning, no problem. Add to a jar with a lid that can seal and take it with you - it's gelled reasonably in 20-30 minutes.
You can make in batches and store in air-tight containers in the fridge for 3-4 days (in this case, do not stir in fruit - such as banana - until serving).
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes