My food blogging and photography skills aren’t up to par, but I made this pudding last night to eat for breakfast this morning, and it worked out pretty well. So here’s a recipe for an easy, make-ahead breakfast
Chia pudding is really adaptable. To start, you need approximately 1 1/4 cups of liquid, 1/4 cup of chia seeds, and a dab of sweetener. That’s it. For this pudding, I reduced the liquid because I added the banana. I didn’t add any sweetener because the banana and Vanilla Cloud were sweet enough, but if you’re using a different liquid or prefer a sweeter pudding, by all means add your sweetener of choice. If you’re anti-bananas, try a generous spoonful of nut butter in its place. Substitute pumpkin puree for the banana and chocolate, substitute nutmeg for the vanilla, and you’ve got pumpkin pie pudding.
I made this with a beverage that contains almonds and coconuts because I ordered extra prior to the cleanse (I somehow thought I could do more than 3 days of cleansing – ha). It could easily be substituted with any other form of milk (cow, almond, hemp – whatever rocks your boat).
Ingredients for pudding:
(yields one generous serving of pudding)
1 extra-ripe banana
1 c Vanilla Cloud*
1/4 c chia seeds
2 T unsweetened cocoa powder **
1/2 t vanilla extract
1 t cinnamon
* 1 c yielded a pretty thick pudding, so if you want a thinner consistency, try adding another 1/4 c.
** For a more chocolatey pudding, add another T. If you’re using unsweetened cocoa powder, you may wish to add a sweetener. Or try 2 T of cocoa spread. (Mmm, Nutella.)
Banana slices, granola, chocolate shavings, berries
1. In a bowl, mash the banana thoroughly with a form.
2. Add everything except toppings, and give it a good stir to dissolve the cocoa powder.
3. Scoop mixture into an airtight container and refrigerate overnight. (Note: It will thicken; I stored mine in a Pyrex bowl that holds 2 c and it was fine.)
4. In the morning/when ready to eat, give the pudding another good stir. Add toppings if you wish.