Lately I've been really feeling the chia puddings for breakfast. As the weather gets warmer, I'm still craving a hearty breakfast (mind you, I'm 5.5 months pregnant), but don't want anything hot. This magical vanilla chia oat pudding is more like a dessert than a breakfast, and that's just what mom and baby want, lol! It's creamy, filling, full of protein and omega 3 fatty acids as well as high- fiber and happens to be vegan: also just what the doctor ordered! So here's my secret to this extra creamy goodness that's perfect for breakfast or dessert and will wow a picky toddler too.
Makes 1-2 serving
2 tablespoons chia seeds
1/2 cup cashew milk (or other plant milk)
2 tablespoons pure Maple Syrup (I prefer the dark kind)
2 teaspoons pure Vanilla Extract
1/2 cup Cashew Yogurt (I use Forager- it's SO yummy and creamy!)
6 Tablespoons of Gluten- Free Oats
1 tablespoon Blue Butterfly Pea Powder
Handful of Berries
Optional- a dash of Stevia powder to sweeten further
Start by measuring out your chia seeds, and place them in a bowl with the cashew milk. Stir them occasionally as you gather and prep the other ingredients, as this will get the seeds to rehydrate and begin absorbing all the liquid. This will take about 10- 15 minutes. Next, stir in the vanilla and maple syrup into the seeds. Add your yogurt and stir well. Rinse your oats under cold water until they run clear (reducing lectins and phytic acid*) and add them to the pudding. Stir well, and top with the butterfly pea powder and berries. Enjoy!
*you can further reduce phytic acid and lectins by soaking oats overnight, but rinsing works to remove some.