Chia seeds have been the food of the moment for a while and I understand why. Apart from having the chia kombucha, these strange little black seeds haven't made it into my every day diet... until now. I learned the basics of making a successful chia breakfast pudding from Oh She Glows and took some liberties to create my own vegan version of her delicious recipe.
By Caroline Mac, after Oh She Glows
Serves 2-3 (It's really filling!)
Ingredients:
Chia Mixture:
4 T chia seeds
1 1/4 c unsweetened soy milk
2 bananas, mashed
1/2 t vanilla extract
Cinnamon to taste
Topping:
2 T dried cranberries
2 T raw almonds, chopped
Fresh fruit (I used blueberries and strawberries)
Cinnamon to taste
Step 1: Whisk all chia mixture ingredients together until a relatively homogenous mixture has formed. Cover and let sit overnight in the refrigerator to allow the mixture to thicken.
Step 2: Combine almonds and cranberries in a small bowl and fill with water until mixture is covered. Let sit overnight.
Step 3: Drain cranberries and almonds. Spoon desired amount of chia mixture into a bowl and top with almond-cranberry mixture and a handful of fresh berries or other fruit of your choice. Finish with a sprinkle of cinnamon. Serve cold.
Note: This recipe barely skims the surface of chia possibilities. Try playing around with toppings and seasonings until you find what you love!
Enjoy!
~Caroline~
