If you haven’t tried chia seed pudding, it’s time. These tiny seeds which were prized by Aztec warriors for the energy, strength, and stamina they provided, are packed with omega-3 fats, fiber, protein, and many essential vitamins, trace minerals, and antioxidants.
Their texture when soaked for several hours, as called for in pudding recipes, is really fun and interesting. Some of the soluble fiber in the seeds leaves the seed when soaked and forms a gel around the outside of the seed. This soluble fiber gel helps promote satiety and satiation, meaning you’ll feel satisfied earlier in your meal and it will take longer for hunger to return between meals. Soluble fiber will also aid in bowel regularity. Chia seed pudding is an easy and portable breakfast when made the night before and chilled overnight. The recipe below includes cinnamon and coconut, which add to the antioxidant, anti-inflammatory, and gut-health promoting properties of this chia pudding. Check out the overnight oats recipe for a detailed explanation of why cinnamon and coconut are both excellent for your health.
- 2 Tbl Chia Seed
- 1 Tbl Unsweetened Shredded Coconut
- ½ cup Unsweetened Vanilla Coconut Milk (dairy alternative, could also use regular milk or other dairy substitute)
- ¼ tsp Cinnamon
- 1 tsp Maple Syrup
- Pour all ingredients into a jar with a lid and shake to mix and coat all chia seeds with liquid. Place in refrigerator to chill for at least 2 hours. Soaking overnight is a good option for a grab-and-go breakfast.
*Not all calories are equal.