Chia pudding is one of the easiest, tastiest and healthiest breakfasts you can make. Full of protein and rich in omega-3 fatty acids (a superfood for your brain), it’s a favorite among adults and kids alike. I like to make a big batch and keep it in the refrigerator for a healthy snack at any time of the day.
Yield: 1 serving
1 cup hazelnut or almond milk
3 tablespoons chia seeds
1 teaspoon vanilla essence
¼ teaspoon cinnamon
¼ teaspoon cardamom
5 drops liquid stevia
½ cup fresh or defrosted frozen berries (such as strawberries, cherries, raspberries, blueberries or blackberries)
1 tablespoon toasted chopped almonds or hazelnuts
1 tablespoon toasted coconut flakes
1/2 tablespoon bee pollen
Add the ingredients to a bowl or a jar with a tight-fitting lid and stir for 1 minute. Stir occasionally for the next 5 minutes. Cover and place in the refrigerator for at least 20 minutes or overnight. When ready to serve, layer the fruit and chia pudding, ending with the fruit. Top with the toasted nuts, coconut flakes and bee pollen. Enjoy!