Let’s chat about breakfast shall we –
The most important meal of the day? Until recently I wouldn’t have agreed with that statement, but as of late I’ve been all about the breakfast. Most of the time it’s a quick toss together of ingredients I can scrounge up in the fridge that will likely be blended together in a smoothie or tossed into a plastic container that I can munch on while catching up on emails in the first hour of work. Maybe it’s because I’m not a morning person, but breakfast has never been a big hooplah for me. It’s just so much effort in the morning to cook something up especially when I snooze my alarm about five or six times and then realize that I still need to pack my lunch, toss everything in my work bag, and attempt to look somewhat put together for the office. Enter this chia pudding.
Although I have been attempting to wake up a little earlier each day (sometimes it works better than others) to organize life, the one thing I have been focusing on is making sure I actually eat breakfast. I can’t count the number of times in the last couple of years that I’ve haphazardly just picked up a granola bar or just skipped breakfast entirely as I run out the door. Let’s give a big round of applause to me for not doing this anymore. What makes this endeavor eating something anything seriously absolutely any possible thing easier is the make ahead breakfast. I’ve tried the overnight oats – my roommate is obsessed with them – I personally could live without ever eating them again, I’m a fan of smoothies but that much sugar every single morning can be excessive, and sometimes a breakfast scramble just takes too long. This chia pudding solves all problems. It’s slightly sweet but still nutritious, delicious with lots of yummy toppings, and can easily be packed and made ahead of time should you fall behind on your morning time table and need to eat a hearty breakfast in the car on the way to work.
The flavors are inspired from another pudding recipe that I’m just obsessed with – kheer. I’m not lying when I say that my mom makes the BEST kheer in the world. It’s so sweet and floral-y and like a big dose of happiness in a bowl. Ugh I love it. But of course what makes it good is all the sugar in it, which I’m trying to be more mindful of consuming. So when developing this recipe I was uber careful of the amount of sugar that was in it – you can even make this without the sugar if you want! I topped my little bowls of pudding off with berries, toasted almonds and coconut, and cacao nibs. You could add pistachios or maple syrup or any fruit of your choice. I’ve been mixing everything up the night before in a container and then adding all the toppings in the morning and taking it to work – easiest breakfast ever! Happy eating!
- 2 cups almond milk
- 1/4 cup coconut milk
- 1 tbsp coconut sugar
- 1/4 tsp rose water
- 1/4 tsp ground cardamom
- 1/3 cup chia seeds
- fruits, toasted coconut, toasted almond slices, etc. for topping
- in a large sealable container, add the milks, sugar, rose water, and cardamom. stir to combine.
- add the chia seeds and stir.
- let the chia pudding form overnight - I stir the pudding an hour after combining everything together to keep the chia seeds from sinking to the bottom (this is optional as you can always do this in the morning too.)
- top the chia pudding with toppings of your choice and enjoy!