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Superfood Breakfast

Chia pudding is an excellent option for an easy breakfast on the healthier side!! This make-ahead superfood breakfast is great for meal prepping fanatics or really anyone! If you’re looking for quick breakfast options, I highly suggest giving this chia pudding a try. Packed with protein, fiber, potassium, and omega-3, chia seeds are an excellent addition to your diet! Plus, eating chia seeds is a great way to sneak in a little Vitamin A, Vitamin C, calcium and iron.

These funny little seeds swell up absorbing the milk and look a bit like a bowl of bubbles. If you like cereal or oatmeal, you’ll likely enjoy a bowl of chia pudding.

Ingredients

2 tbsp chia seeds
1/2 cup milk of your choice
1 teaspoon honey or pure maple syrup
very tiny splash of vanilla extract

Toppings

Get creative! I currently eat my chia pudding with one banana sliced on top. I also like to add a little shredded coconut occasionally. The options are endless though!

Directions

1. Find a small container with a lid, pour in your chia seeds.

2. Add milk, honey or maple syrup and vanilla extract.

3. Stir thoroughly, cover, and refrigerate overnight.

The next morning, stir well before adding toppings. Enjoy!

I like to make a couple days worth of pudding in advance. Chia pudding will keep for about 5 days in the fridge.

Shoutout to our health coach Liz, for suggesting we add chia seeds to our diet! If you’re in the Charlotte area and looking for a stellar health coach, I can’t say enough great things about Liz Vandy Health and Wellness!

Do you like chia pudding? What are you favorite toppings? Let me know in the comments!

Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.