KIRREats: Overnight Chia Seeds Pudding By Sincerely Aline
Breakfast for me is essential. No matter what my situation in the morning is, whether I’m rushing to go somewhere or simply enjoying a slow leisurely start to my day, I'll always make time for this all-important meal - which does also come with many positive benefits. A well-balanced breakfast can help reactivate your day by providing the necessary nutrients to support better health, whilst also helping to boost metabolism and increase energy levels. If I was to ever miss breakfast, I'd completely lack energy (coffee alone doesn’t suffice!) and feel groggy (which isn't a good thing in my case).
This overnight chia pudding is simple and so versatile, in the sense that you can add whatever toppings you wish, or have available to you. I love the overnight transformation of chia seeds from seed to a thick sago/ tapioca-like consistency (which I am a huge fan of as it reminds me of my favourite Cantonese dessert 'sai mai lo'). Chia seeds are also packed with antioxidants, are high in fibre, and are a good source of calcium and protein.
Prepped the night before (with minimal effort), all you need to do the following day is to give it a stir, throw on the toppings, and enjoy. Ideal for those who are time-sensitive, but want to tuck into something other than a more typical breakfast of cereal or toast, etc.
(After the overnight soak)
I mixed the chia seeds with a thick, creamy barista blend almond milk by Califia Farms and a touch of cinnamon. Topped with crushed walnuts, frozen blueberries, goji berries, and my favourite, cinnamon caramelised bananas.
This plant-based breakfast offers a gradual release of energy, and whilst feels indulgent, is healthy, free of refined sugar, and filling in the right way. For me, this is an ideal way to kick start my day.
Overnight Chia Seeds Pudding By Sincerely Aline
1/2 cup chia seeds
1 ½ cups non-dairy milk (I used Califia Almond Milk Barista Blend or try it with coconut milk)
1 tsp cinnamon powder
Caramelized bananas:1 medium banana (sliced)
2 tbsp coconut oil OR sprinkle cinnamon powder
1 tbsp goji berries
Handful fresh/ frozen blueberries
Handful walnuts (slightly crushed)
Pour the chia seeds into a small bowl, ramekin or glass jar. Add the milk and give it a good stir, cover and put in the fridge to chill for a few hours. Take out, and give it a quick stir then leave overnight. The pudding should be thick and not liquidy.
For the caramelised bananas, simply heat a pan with some coconut oil, add the sliced bananas, sprinkle with some cinnamon. Flip over once the one side is brown, sprinkle with more cinnamon, and brown the other side.
Place on top of the chia pudding, along with the other toppings