Chia seeds have been around a long time now but I love finding new ways to incorporate them into my breakfasts. Whether it’s adding chia seeds to smoothies, yogurt, pancakes, on toast, or muffins, there are so many ways to add these little seeds to your morning routine. Chia seeds are packed with omega 3’s, fiber, and protein. So if you are a vegetarian or vegan, it’s a great way to get in your essential fats! Chia seeds don’t have much flavor but they are crunchy and add great texture (I love adding them to avocado toast!). Once liquid is introduced, chia seeds rapidly absorb and expand creating a gel-like membrane. The longer the chia seeds sit the more liquid they absorb. As the chia seeds expand and form a gel-like exterior, they help you feel full. So to make a chia pudding, with a thicker consistency, it requires a few hours time.
Today I’m making a chia pudding topped with a bright, green smoothie, all in a jar! It’s a breakfast you start the night before and in 10 minutes the next morning you have a refreshing and healthy meal. You can pop on the lid and take it to go, or enjoy as is; and if you have any left over, you can store in the fridge. It’s a great way to eliminate waste so you’re not throwing away breakfast you didn’t finish.
To make the chia pudding, I mixed chia seeds with almond milk and bit of agave for a touch of sweetness (you could omit this or add any sweetener you like). I let that sit overnight. Then, the next morning whipped up a simple green smoothie to fill the jar and garnished with some raspberries and shredded coconut to top.
There are so many recipes for chia pudding jars and so many ways to get creative with them. I love adding fresh fruit for color and nutrition, but you could add any toppings you’d like. Granola, buckwheat groats, berries, seeds, nuts — anything would be great! You could also use whatever kind of milk you like. Just make sure to have fun!
Note: there are precise measurements in the ingredient list down below but it’s just a guideline. Use as little or as much fruit as you want. Also any smoothie recipe would be good in this.
To make the chia pudding, I used an 18 ounce jar but any jar or container would do. Fill with almond milk, chia seeds, and agave and give a quick stir. (If you don’t want to use a recipe [I usually just wing it], fill the jar 1/3 way full with almond milk and add a few spoonfuls of chia seeds and a small spoonful of agave). Place in the fridge and let sit for at least a few hours or overnight for best results.
To make the smoothie, blend together the almond milk, spinach, banana, mango and ginger (optional but it adds a refreshing kick). Remove the jar, add a layer of raspberries, then pour in smoothie to fill jar. Garnish with some raspberries and coconut and enjoy!
Makes: 1 Jar
Total time: 10 minutes active prep + overnight soaking
2/3 cup almond milk
3 tablespoons chia seeds
1 teaspoon agave
for the green smoothie:
1/2 cup almond milk
1 cup spinach
1 frozen banana
1/2 cup frozen mango
1 inch piece of ginger, grated (optional)
1/2 cup raspberries
1 tablespoon shredded coconut