I prepare 4 or 5 of these puddings at one time. Making these in a little mason jar with a lid works great for me. Easy to stack and store in the fridge; easy to grab and go in the morning. Plus I can get lots of variety by changing up the add-ins. You can add-in nuts, seeds, fruit, spices… combo away for a new flavor every day.

 Low down on CHIA SEEDS:

Get you some omega-3s, fiber, iron, calcium, even a little protein. These little balls of energy absorb liquid quickly, up to 10x’s their weight. I think they do not have much flavor so whatever you add to them, that’s what they’ll taste like.

 To read more about this little seed, a good short article can be found at: https://www.hsph.harvard.edu/nutritionsource/food-features/chia-seeds/

Basic recipe:

2T chia seeds

1c milk (I used coconut milk but you could use soy, almond, even cow milk, juice)

1t vanilla

1T honey (or maple syrup)

1/4c oatmeal (can use gluten free oats)

Close lid tightly and shake it up.

Then add in whatever else you’d like and shake it up again. Refrigerate this for a minimum of 4 hours (can stay in fridge up to a week though). The pudding will thicken as the chia seeds expand.

 Serves: 1

Pictured:

2T chia seeds

1T hemp seeds

1c coconut milk

½ scoop protein powder (I used a pea based coconut almond)

  I shook this up good, then added:

1t vanilla

1T honey

1/4c oatmeal (gluten free)

1T almond slivers

1T coconut flakes (unsweetened)

1/4c blueberries

Closed the jar back up, gave it a good shake and put it in the fridge.

Boom! Ready to go for my week!