Chocolate Chia Breakfast Pudding
My chia story:
I had been seeing recipes for chia pudding for a long time. I wasn’t crazy about the texture of the chia seeds once they swell. To me it was akin to the pearls in bubble tea but these ‘pearls’ were too small to chew, which I thought was weird. When people claimed they would make this for breakfast, I often thought to myself, “are you kidding me?! That’s not filling enough to be breakfast!”
I’m not gonna lie and say I tried it once and fell in love. In fact, I tried chia pudding a couple times and still wasn’t crazy about it.
So what changed and why do I enjoy this filling (yes, filling) breakfast now? Here’s my theory:
The first few times I had chia pudding I made it with the seeds mixed in almond milk. No flavouring. No fruit. And let’s be honest: almond milk tastes like water. So pretty much I ate chia mixed in calcium-fortified water. Bland much? Yes. Very.
Now when I make chia pudding I find so much versatility with the different ways you can flavour the pudding – it’s limitless! If you tried it before and didn’t like it (like me), I encourage you to try again. There must be at least one recipe that will appeal to you. It’s kind of like saying you don’t like fruit. There’s got to be at least one variety of fruit you like.
Maybe you can start with this recipe? Chocolate is always a winner. It goes without saying. Bananas are easily the king of the fruit kingdom. That too goes without saying, but pomegranates are a close runner-up. Combine the two and add some dates and we’ve got ourselves a breakfast for champions.
This is also one of those recipes for people that say they’re in a rush in the morning. Make the night before, grab to eat on your way out the door (see what I did there? I rhymed). Although it’s not ideal to eat on-the-go it’s better than skipping, that’s for sure.
Dietitian's Recognition: In the previous chia pudding recipe I made mention of chia seeds being high in omega-3. One additional benefit of these mini-power-houses is the high fibre content. In fact, chia seeds offer 50% more fibre than an equal amount of the infamously high-fibre flax seeds.
This recipe is the final recipe in the series of foods I made during the two-day power outage in Vancouver. Of course these recipes were all raw, given I had no electricity to cook something up.
The power outages made we reflect on how we must have once eaten before we had electric stoves and refrigerators. Sure, sure, sure: we cooked over a fire from time to time. But how often? I doubt three meals a day were consumed in this cooked manner.
I always appreciate eating raw meals. Simple and wholesome – unchanged from how nature intended it. Yum, yum, yum.
Chocolate Chia breakfast Pudding
▸ ▹ Vegan, raw, gluten-free, oil-free, soy-free, refined sugar-free, nut-free
Yield: 2 cups (1 serving)
Prep Time: 5 min
Total Time: 1-2 hrs (refrigeration time for chia seeds to gel)