Breakfast Chia Pudding

You know that great feeling you have when you come home to dinner already made? That’s the same feeling I have when I wake up knowing that breakfast is essentially good to go. I find this time of year I need a bit of a break from smoothies (although they still make up an important part of my diet), and welcome a change in routine. I have experimented with various chia puddings, and our family really likes this one. It calls for full-fat coconut milk, and it uses the WHOLE can! A wee pet peeve of mine is when a recipe only calls for a partial can of coconut milk. I never seem to find a use for the rest of it until, oops – too late! So my primary objective was to come up with a recipe that didn’t leave any little bits and pieces behind, only to be forgotten and then pitched. This recipe is nutrient dense, and will leave you feeling full and satisfied right until lunchtime.

And please, don’t be afraid of fat. Our body needs fat, especially the fats found in coconut milk. The added chia helps increase the protein content, in addition to a healthy dose of fiber, magnesium, iron, omega 3’s… get the picture. It’s all good! If you really want to take it up a nutritional notch, you can add some pre-soaked/rinsed) nuts and buckwheat groats to the dish. It takes only minutes to prepare the night before, rests overnight in the fridge, ready to be enjoyed the next morning.

Breakfast Chia Pudding

1 can of full-fat coconut milk
5 – 6 tablespoons of chia seeds (if you like it a little thinner use 5 tablespoons)
2 tablespoons maple syrup (we love our local McCutcheon’s)
2 teaspoons vanilla

Whisk all of the above together in a bowl and refrigerate overnight.

Topping (optional)

1/4 cup buckwheat groats
1/4 cup raw almonds

Soak groats and almonds in water overnight. Prior to using, drain and rinse well. Chop nuts and add mixture to pudding.

For breakfast, layer with fruit of choice, and/or a mixture of buckwheat groats and nuts.