It happens to me every time around this year…I get in a rut with my mornings. By this time after Christmas the only thing I’m consuming in the morning is coffee, coffee and more coffee. And if E is lucky we’ll switch up his cold cereal for some oatmeal or if I’m feeling really crazy maybe some reheated weekend pancakes. It’s sad. And lets be real, these dark winter months we all need a little less sad! Insert these pretty little gems! My Chia Pudding Cups!
Whole grains or seeds of any kind are so incredibly good for us. They give us a much needed nutrient packed punch, help keep us regular and might be just what the doctor ordered to get out of this rut! Chia seeds are high in omega-3 as well as fiber, iron and even calcium. They have been known to reduce cholesterol as well as promote a healthy gut. They are easy to find at most grocery or health food stores. I get mine from Bulk Barn and store them in the fridge in a mason jar. I like to add them to an array of dishes such as cookies, granola, oatmeal, on top of salads, in muffins, breads and even mixed into breadcrumbs for coating chicken or pork. Here’s another great way to get in more of these health-rich seeds; my Chia Pudding!
Here’s how you make it:
- 1/4 cup chia seeds
- 2 cups milk or dairy alternative such as almond or coconut milk
- 1 tsp vanilla
- 2 Tbsp maple syrup
- Mix all of these ingredients together and let sit overnight. The chia seeds will absorb the liquid and you’ll be left with a rich pudding, much like tapioca.
- In parfait cups or mason jars layer the chia pudding with your favourite yogurt and/or fresh or frozen fruit. Top with nuts, more berries, coconut and a sprig of mint if you’re feeling fancy. These jars can be served immediately or will keep for a couple of days in the fridge.
- You can also add in cocoa powder, peanut butter powder or even some almond extract to change up the flavour base. Mmmmm Peanut Butter Pudding topped with bananas and vanilla yogurt!