Photo: Eoban Binder/WFIU
Our Chia Seed Breakfast Pudding is topped with blackberries, blueberries, kumquat slices and a sprig of mint.
Remember Ch-Ch-Ch Chia Pets?
The novelty items might be a thing of the past, but the chia seeds themselves are enjoying new life as one of the latest ‘it’ foods for the health conscious.
They’re small (think sesame seeds) and expensive (over $10/pound), but they pack a nutritional punch — high in omega-3 fatty acids, protein, fiber and antioxidants.
This dish requires some planning because you have to soak the chia seeds in milk for 24 hours. (I prefer making it vegan with soy, almond or coconut milk.) The soaked seeds end up looking similar to rice pudding — gloppy and not especially appetizing — but don’t worry, it tastes great! Add some fresh fruit on top and it will look more like breakfast. I had kumquats and berries on hand when I prepared this dish, so I encourage you to use whatever fruits you have in your kitchen.
Enjoy!
Chia Seed Breakfast Pudding
Ingredients
- 2/3 cup chia seeds
- 2 1/4 cups milk (soy, almond, coconut milk)
- several slices of kumquats
- a handful of blueberries and blackberries
- agave syrup (to taste)
- juice from 1/2 lemon
- pinch of salt
- sprig of mint (garnish)
Cooking Directions
- Soak the chia seeds in milk of your choice overnight or for 24 hours.
- Then mix in agave syrup, lemon juice and salt.
- Top with fruit and mint. Enjoy!
