Ch-Ch-Ch-Chia!

You may have heard by now, but Chia seeds aren’t just for growing pets anymore. In fact, they’re a great source of fiber, and a terrific thickening agent in place of flour or corn starch. I, however, have maximized the benefits of these little seeds by making chia pudding: a mixture of chia seeds and milk (and other flavors) that becomes thick, creamy and the perfect satisfying breakfast. I’ve only stuck to a basic Chia Pudding recipe so far, but I’m planning on experimenting with different flavor additions and toppings, as the seasons change.

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INGREDIENTS (makes 1 serving)

2 tbsp. chia seeds

⅔ cup almond milk (or whatever milk you prefer)

¼ tsp. vanilla extract

3-5 drops liquid Stevia or honey

dash of cinnamon

DIRECTIONS

Combine all ingredients in a mason jar and shake. Refrigerate at least two hours or over night. Shake once more before opening. Top with fruit or honey.

I can’t wait to add seasonal mix-ins like pumpkin puree and seeds, apples, cocoa powder and- eventually- peppermint extract! What flavors would you like to see in Chia Pudding?

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