Breakfast Chia Pudding

Updated: May 21, 2021

This is my go-to in the mornings, especially after I started Whole30. (I decided not to eat eggs during the 30 days to see how they were effecting me and now I can stop eating it!)

Full of Omega 3s, fiber and protein, it fills me up, tastes delicious, and makes me feel like I did something really good for myself!


INGREDIENTS

  • 2 cups water

  • 12-14 cashews

  • 3 tbsp hemp seeds

  • 1 medjool date (take the pit out!)

  • 6 tbsp chia seeds

  • 1 tsp cinnamon

  • pinch sea salt (Don't skip this! It enhances the flavors!)

Toppings

  • fresh fruit (banana, plums, blueberry, etc.) optional

  • nuts (walnuts, almonds, pecans, etc.) optional

  • nut butter (sunflower, almond, cashew, etc.) optional

  • coconut butter optional

  • unsweetened coconut optional

  • so many possibilities

US Customary - Metric

INSTRUCTIONS

  • Add 1 cup of water, hemp seeds, cashews and dates to a blender. Blend on high speed for 2-3 minutes, until a smooth milk is made. Add 1 more cup of water, chia seeds, cinnamon and sea salt, and pulse until combined, leaving chia seeds whole. Refrigerate overnight. Keeps well in fridge for 3-4 days. Top with your favorites!

  • TIP: Some people like their pudding a little thinner. In this case add 2 cups of water with chia seeds rather than 1 cup. Also, I love cinnamon, but you might want to start with 1/2 teaspoon.


My personal favorite combination is a banana, 1/4 cup frozen blueberries for texture, toasted pecans and a sprinkle of cinnamon.





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