It isn’t very often in our days as parents that we get to just sit in the warm morning sun and enjoy an uninterrupted warm breakfast (in bed?! not likely, but wouldn’t it be nice!). I discovered the goodness that is chia seeds about six months ago, and I’ve been adding them to smoothies and baking here and there. Then I discovered chia pudding, possibly the most versatile breakfast bowl around that is packed full of goodness for the body and the mind.
I’ve found lots of great recipes online for cold chia pudding/porridge, mostly created by raw-tarian bloggers and foodies, you can check out some great variations on the idea here, here and here. I’m not a huge fan of cold pudding, particularly during winter. So I experimented a bit and I love it warm. So does Bo. Fancy having your toddler eat an enormous bowl of chia seeds topped with goodness? Try warming it up, Bo went nuts for it.
Warm Chia Pudding Recipe
1 cup of almond milk (or your preferred milk dairy or nut)
1/3 cup of chia seeds (black or white or a mix)
There is actually nothing simpler than making chia pudding. Some recipes call for water instead of milk, I prefer the milk, it makes it creamer and more delicious. I used almond milk for this one, but I’d love to try it with coconut milk, I think that would be delicious.
Pour milk into a jar and add the chia seeds. Give the jar a good shake, ensuring that none of the chia seeds clump together. Leave the jar for 5 – 10 minutes and then give it another good shake. Put the jar in the fridge for anywhere between 3 hours to overnight. It’s really easy to make this pudding at night and then in the morning it will be ready to serve straight away.
The chia seeds will absorb the water and become a thick, tapioca-like consistency. I love these little beads and the texture of the dish, some people find it a bit odd. If you aren’t a big fan of the bubble consistency of tapioca beads then I suggest you blend the milk and chia combo before putting it into the fridge, this will break up the seeds and create a much smoother pudding.
When your pudding has expanded it is ready to eat, just pour it into a saucepan and heat it through first. Simple and much, much tastier on a cold winter morning.
Your topping options are pretty much unlimited. I use fruit to sweeten our pudding instead of any sweeteners but you could easily add honey, maple syrup, sugar or anything else.
On my pudding I used fresh raspberries, shaved coconut, pepita and sunflower seeds, chopped almonds and chopped dried banana chips with a good sprinkling of cinnamon.
For Bo I used shaved coconut, cinnamon, raspberries and fresh banana.
Get creative, your imagination is really the only limit to the flavour combinations that you may come up with…
This recipe is suitable for vegetarians, vegans and it is both dairy and gluten free. Suitable for everyone!
This post was sponsored by the team at Target Australia. Target gifted to me all of the beautiful crockery and tableware that you can see featured in the photographs. You can purchase all of these products in store, and some online.
1. Acacia chopping board with drawer
2. Tramontina glass teapot
3. Jamie Oliver striped tea towels (available in-store only)
4. Jamie Oliver large terracotta plate in blue (available in-store only)
5. Target essentials breakfast bowls in a range of colours (available in-store only)