Divine Chia Breakfast Pudding

Happy Birthday! Since today is my golden birthday... turning 22 on the 22nd day of January in the year of 2012... it seemed appropriate to give you a gift today. That's right... I'm giving you two recipes in this post. Yeah, it's happening.

I have seen several recipes for some variation of chia pudding, but the true inspiration came from Leanne over at the Healthful Persuit. I've mentioned her blog before and have recreated a few of her incredible recipes... that just goes to show that when you have an amazing blog, inspiring recipes and the most beautiful photography - you will get repeat visitors ;-)

I've long known the benefits of chia seeds and decided that eating them more frequently might help with my digestive issues. While I'm back in school for my final semester (yessss!), it has been a challenge to remember to add chia to my food on a daily basis, which is why incorporating a full serving at breakfast is the perfect way to go!

Okay... enough babble? Here are the two recipes as promised...

Banana Almond Chia Breakfast Pudding
1 banana
1/4 c vanilla almond milk (or use plain if you prefer)
1 tbsp chia seeds
1 tbsp sunbutter

optional toppings:
fresh blueberries
granola
cinnamon
dried fruit
nuts

*Prepare the night before you plan on eating.
In a small bowl, mash half the banana (reserve the other half for the morning, store in the refrigerator overnight). Add the almond milk, chia and sunbutter and mix until combined. Cover with plastic wrap and place in the fridge overnight. The next morning, slice the other half of the banana on top of your pudding, add some fresh blueberries and a few dashes of cinnamon. Enjoy cold or briefly heat in the microwave.

Chocolate Banana Chia Breakfast Pudding
1 banana
1/4 c chocolate soymilk (Silk is my go-to brand)
1 tbsp chia seeds
1 tbsp cashew butter


optional toppings:
fresh berries

granola

cinnamon

dried fruit

nuts

*Prepare the night before you plan on eating.

In a small bowl, mash half the banana (reserve the other half for the morning, store in the refrigerator overnight). Add the soymilk, chia seeds and cashew butter and mix until combined. Cover with plastic wrap and place in the fridge overnight. The next morning, slice the other half of the banana on top of your pudding, add your other toppings of choice and enjoy! (I added dried cherries, cinnamon and a bit of flax cereal - delish!) This was delightful cold but feel free to heat briefly in the microwave if you are more of a warm breakfast person.

I hope you enjoy these two variations and please have fun creating your own versions! My next upcoming pudding will be made with vanilla hemp milk and perhaps a mix of nut butters.. keep checking back for that recipe ;-)