Hello and happy Monday! If you’re off for Veteran’s Day (which is tomorrow but a lot of places seem to have off today), I envy your life.
I had grand plans to get up and go to boot camp but the 5am alarm came too soon so I opted to sleep until 7:30 instead. I had one of those every-second-planned weekends, which is for some reason (read: introversion) mentally and physically taxing for me so I’m just a little slow to roll today.
Since I didn’t have time to meal prep yesterday, I figured I needed at least one meal of interest to share today so I whipped up my first ever attempt at chia pudding. The result is acceptable but not this-is-so-good-give-me-MORE. So here we go…
Since I’m avoiding sugar at the moment, I didn’t add any sweetener to my pudding, but I suspect a splash of maple syrup would work wonders in here. For right now I could have also added a mashed banana, which I recommend.
In an attempt to go the “extra creamy” route, I worked with a can of light coconut milk for some fat instead of almond milk. For presentation and taste I went with layers of pineapple, oats and some coconut whipped cream.
I love the coconut cream + pineapple + chia pudding combo. It’s really awesome. My pudding itself though is a little on the overly gelatinous side–I suspect because of the coconut milk I used. Next time I’d just add like half a cup of almond milk to smooth it out a little.
I’d also like to play with flavors in my next iterations of this… I’m thinking:
- Peanut butter chocolate – with peanut butter, banana and cocoa powder
- PB&J – with peanut butter and berries
- Pumpkin pie – with pumpkin puree and all the necessary spices (nutmeg, cloves, cinnamon)
Simple Chia Pudding
- 2/3 cup chia seeds
- 1 can coconut milk
- 1 teaspoon vanilla extract
- cinnamon to taste
Combine all ingredients and let soak overnight. Optional: Serve with fresh fruit and coconut whipped cream.
Are you an eater of chia pudding? If so, how do you make yours super awesome?