I love eating fresh fruit for breakfast, but it lacks the protein and calories needed to make it a great meal by itself!
Chia pudding underneath makes it a protein rich meal with tons of vitamins, minerals, omega 3 fatty acids, and no cholesterol or casein (a component of dairy that’s been linked to cancer growth) that you’d get from eating yogurt or eggs for breakfast.
You can find a plethora of recipes on the web for chia pudding – here’s how I made mine:
1/4 cup chia seeds
1 cup almond milk
1/2 teaspoon vanilla extract
1 teaspoon maple syrup
Mix together and let stand while you wash and slice fruit, and make coffee.
Top with lots of sliced strawberries and a sliced banana. (I like my bowl to be half fruit – it makes it the best tasting breakfast ever.)
For some added crunch, sprinkle on a whole grain granola – I like Ezekiel Almond Sprouted Grain Crunchy Cereal. It has less than a gram of sugar (none added) and 6 grams of fiber per serving, with barley and lentils on the ingredient list. Topping bananas with it gave them a dessert like crunch – without the guilt.
Most chia pudding recipes call for the pudding to sit at least half an hour to get the tapioca like texture – I don’t mind a little chia crunch so I eat mine when the rest is ready and it’s fine with me! Figure out how you like it. The topping possibilities are endless!