Do you ever feel like being an adult is just, maybe a little bit, too hard? You’re expected to do responsible things, like keep clean sheets on your bed, wash windows, and go to work whether you feel like it or not. Unbelievable, I know. And then, sometimes you try to get away with NOT ‘adulting,’ and realize, with disgust, that you actually prefer sleeping on clean sheets, and it may, just possibly, be worth the effort. Today’s recipe, Masala Spiced Chia Pudding, will help you feel both like a responsible adult– Yay! You’re eating a healthy breakfast!– and like you’re gleefully getting away with something– Ha! Pudding for breakfast!
What is Chia Pudding?
If you haven’t tried chia pudding yet, but enjoy other wholesome ‘adult-style’ breakfasts, such as oatmeal, it’s time to give chia pudding a chance. Chia seeds soften and expand when they sit in liquid, and are an incredibly easy overnight breakfast. Technically, all you need for the pudding are chia seeds and some sort of milk– cow milk, almond milk, soy milk, cashew milk– your choice. If, however, you’d like your pudding to be delicious– it needs some flavorful add-ins. One of the beautiful things about chia pudding is that, much like oatmeal, your toppings are limited only by your imagination. Oh, and maybe also by what you have stocked in your pantry. You get the idea though, right?
Making Masala Spiced Chia Pudding
For this Masala Spiced Overnight Chia Pudding, I use a chai spice blend. (That’s “chai,” not “chia,” by the way. I thought about calling this pudding, “Chai Chia Pudding,” but imagined my proofreader’s eyes widening in concern over what would surely be a confusing read.) Simply mix the spices in with the chia seeds and milk, and sweeten it until you’re happy with the flavor. Let the pudding sit for at least four hours in the refrigerator. I just make it right before bed, and it’s ready when I wake up! When the pudding is ready, add any other toppings you want– stir in peanut butter or almond butter, scoop in some yogurt, add in chocolate chips or coconut flakes, or simply eat it as is. Sometimes I don’t finish all of my breakfast pudding in the morning. When this happens, I pull it out of the fridge later and add some whipped cream. Just like that– my breakfast turned into an afternoon snack. Let’s face it– adulting is hard– pudding makes it better.
Masala Spiced Chia Pudding
- 1 cup milk or milk substitute
- 1/4 cup chia seeds
- 2-5 TB sorghum / molasses / or honey
- •Optional Toppings: peanut butter, almond butter, yogurt, coconut flakes, chocolate chips
- 1/4 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1/8 tsp ground clove
- 1/8 tsp ground cardamom
Combine milk, seeds, and spices into mixing bowl. Sweeten to taste with sorghum, molasses, or honey.
Refrigerate at least 4 hours for the seeds to absorb the milk and soften.
Serve cold as is, or top with desired mix-ins.
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