Recently, I’ve been trying to reduce my carb addiction or at least contain it to simple, good-for-you carbs. In my search for more breakfast options I came across Chia Seed Pudding and have had varied success with many recipes. The following is my favorite version that I have come up with after all attempts. Please keep in mind that this is a hearty pudding that is my substitute for oatmeal or a breakfast porridge. If you would like a creamier version, simply adding more liquid will take care of that.
½ cup whole chia seeds
½ cup unsweetened applesauce
½ cup almond or cashew or *coconut milk (add a quarter cup if you would like the pudding creamier)
1/3 cup chopped walnuts
¼ teaspoon cinnamon
½ teaspon vanilla
1-2 tablespoons maple syrup to taste (optional)
In a medium-sized mixing bowl, mix all the ingredients, it’s that simple. Spoon puddings into 4 microwavable bowls and cover each bowl with plastic wrap or a towel. Put the pudding in the refrigerator for at least 2 hours to set (I leave mine in overnight since it’s breakfast pudding). When ready to eat, I heat one bowl in the microwave on 50% heat for a minute or until warm. I usually put a tablespoon of applesauce mixed with a little cinnamon and sprinkle it with chopped walnuts. You could also top it with vanilla yogurt or maybe a little granola. I hope you enjoy and please let me know if you have any improvements on this recipe.
*Coconut milk sets up very firm due to the fat content (which makes it very healthy). I add a couple tablespoons of almond or cashew milk to my recipe if I am using coconut milk so it’s not as stiff. If using whole-fat coconut milk, I also add water to the coconut milk (thank you Helen Pelster for the tip) to thin it out.