Chia is the “it” seed. I was late to the chia party, but halfthesize introduced me to chia pudding and now I can’t stop making it. It has the same giddy anticipation as overnight oats, without the extra carbs. Throw in some fruit and nuts, and you’ve got yourself a happy little sugar-free breakfast. Or elevenses. I’ll do anything for an excuse to say elevenses.
1/3 cup chia seeds
1 cup unsweetened vanilla almond milk
Berries (I used blackberries and raspberries)
Nuts (I used walnuts and pecans)
Unsweetened coconut flakes, for sprinkling (optional)
In a small bowl, place chia seeds and cover with almond milk. Stir and set in the fridge for at least 4 hours to set. Mix chia pudding, squishing out any lumps, and arrange on a plate or in a bowl with desired fruit and nuts.