Chia Pudding

Once upon a time and before the Covid19 and Quarantine (day +80), I used to be the kind of person who did not have the time for breakfast and would often end up rushing out of the door in the morning.

But then I realized that a little bit of prep the night before will save me from being annoyed with the store bought meal options + it will save me money as well.
This is especially important for those who do not have healthy options at their local deli or at their local coffee shop.
Chia pudding, overnight oats, overnight couscous are just some of the cost effective, easy to prepare, delicious, and versatile in flavor options.

Here is a simple Chia Pudding Recipe:

For on-the-go version you will need some sort of container. I use both Mason Jars and Weck Jars, and Weck Jars are are my favorite. They are cuter (that matters to me!) and stack up nicely, which saves the space in my fridge/kitchen.

In each serving bowl mix:
2 tablespoons of chia seeds
1/2 cup of milk (I use plant based oat milk)
1/2 teaspoon of maple syrup (optional)
1/2 cup of frozen (or fresh) pineapple
1/2 cup of frozen (or fresh) berries

Chia seeds will start to gel quickly, mix them a few times and then leave for about 15 minutes to get a thick consistency.
Once thickened, top the chia pudding with fruits and nuts.
I used frozen chopped pineapple and berry mix.
Add coconut flakes and/or nuts as well!

Chia pudding freezes well, so if you prefer not to make it every night just make a batch for the week and freeze. Note that if you were to freeze the chia pudding, do not the nut toppings before but rather after and once you are ready to eat.

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