I just love this grain-free breakfast packed with anti-inflammatory omega-3 fatty acids and protein. It’s so simple to make and tastes decadent; you’ll feel like you’re cheating on your health!
This is a no-cook pudding so you can make it ahead of time, pop it in the fridge and have it ready all week.
CHIA BREAKFAST PUDDING
½ C chia seeds
1 ½ C water
2/3 C raw cashews
6 large dates, pitted, soaked in water overnight, and drained
½ tsp ground cinnamon
½ tsp pure vanilla extract
Pinch of sea salt
In a small bowl, combine the chia seeds and water, set aside until mixture forms a gel, approx. 20 minutes.
Combine the cashews, dates, cinnamon, vanilla, salt and half of the chia gel (pudding) in a blender. Puree until smooth. Transfer the pureed mixture to a medium bowl and stir in the remaining chia pudding. Serve immediately, topped with one or more of the optional toppings, if desired, or store in the refrigerator until ready to serve.
1 C fresh berries, chopped pineapple, or sliced bananas
2 T unsweetened cocoa powder or ground cinnamon. When I add unsweetened cocoa powder, my husband has been known to sneak this as a snack before bedtime…haha!
Or a handful of homemade granola – yum!
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