Chia pudding is my Platonic very best of a packed breakfast. It’s excessive in protein, omega-3s, and fiber. I can put together a batch on Sunday for the remainder of the week. All I would like are two elements—milk and chia seeds. And I can change up any add-ins (like matcha powder and maple syrup) and toppings (like nut butter and granola) relying on my temper.
However as we get into the colder months of continually reapplying hand cream and carrying too many layers to rely, I discover myself craving a comfortable breakfast. It seems chia pudding is nice heat too. On a whim, I attempted heating it on the range and within the microwave, and I used to be delighted by each. It’s comforting like porridge or oatmeal, with a chewy texture harking back to tapioca pudding. The warmth additionally quickens up the thickening, which within the fridge would take hours. Now I can eat my beautiful, nourishing bowl of mush on a second’s discover and year-round, even when it’s snowing and my radiator is malfunctioning.
Right here’s easy methods to make heat chia pudding
Mix 1 cup milk (might be dairy or non-dairy—I take advantage of almond) with ¼ cup chia seeds in a storage container or bowl. When you’re prepping this for the week, be at liberty to double, triple, or quadruple; it’ll keep good within the fridge for as much as 5 days.
The add-ins are your likelihood to decide on your personal journey: Add a touch of vanilla extract or floor cinnamon, a splash of maple syrup or honey, a sprinkle of cacao nibs for crunch, a spoonful of matcha or cocoa powder, or a scoop of protein powder (my go-tos are Type and this Anima Mundi one for a chocolatey kick).
When you’re making a single portion to eat proper now: Mix the milk and chia seeds in a small pot on the range over medium and convey to a simmer. Scale back the warmth to medium-low and simmer for two–4 minutes, stirring always till the pudding is as thick as you want. As soon as the spoon begins leaving a path within the pan, be at liberty to toss in frozen berries or banana slices to heat with the pudding.
When you’re prepping forward and can heat up a portion later: Mix the milk and chia seeds in a big container or jar and stir (or shake with a lid screwed tightly on). Pop the container within the fridge. You’ll wish to come again to the jar and stir the combination just a few occasions in the course of the first hour in order that the chia seeds don’t collect on the backside or kind clumps. When you discover the pudding is getting too thick, you’ll be able to add extra milk; if it’s too free, add extra chia seeds.
To heat it up on the stovetop, place a portion of chia pudding in a small pot over medium-low and prepare dinner for two–3 minutes, stirring sometimes. If it’s sticking or too thick, simply add some milk. When you’d want to microwave as an alternative, place in a heat-safe bowl and warmth for 60 seconds, then stir and style. If wanted, proceed to microwave in 30-second increments till it’s as sizzling as you want.
From there, eat solo or high with chopped nuts, nut butter, fruit, granola, or yogurt or cottage cheese. It’s enjoyable to layer it as a parfait like this. Even if you happen to’re that one that will get iced espresso even within the depths of winter, this heat breakfast is value a strive.
