I absolutely love yogurt, but there is something dairy-free, and even better, for me at least, because I love texture – Chia Seed Pudding or Breakfast Jars!
Here is a breakdown of the nutritional value of chia seeds based on a 1 ounce (28 grams) serving:
Fiber: 11 grams
Protein: 4 grams
Fat: 9 grams (5 of which are Omega-3s)
Calcium: 18% of the Recommended Daily Amount aka RDA
Manganese: 30% of the RDA Magnesium: 30% of the RDA
Phosphorus: 27% of the RDA
I use chia seeds in salads, cereals, steel cut oats, breads, and sprinkle them over yogurt as well.
8 T chia seeds
1 c rolled oats – I like to mix small and large flake oats (I’m a texture girl)
4 c unsweetened almond milk (I use plain but you can use Vanilla)
Honey or Raw Agave Sweetener (if you must have sweetness – I don’t use it)
2 c fresh berries, solo or assorted, or fruit (Banana flavour, yes!)
2 t honey Raw almond butter
Granola (if desired)
Mix A in a container and let sit in refrigerator for a minimum of four hours or overnight.
Take B and mash together. Get some mason jars or other containers w/lids and line them up. This recipe makes 6-8 small jars, depending how much you ladle into them. Remove from refrigerator the chia mixture and give it a mix, then ladle halfway into jars.
Take the mashed fruit and divide them among the jars. Top with 1t of hemp hearts and/or granola, dried fruit, or nuts, then finishing with another layer of the chia mixture.
Can be consumed immediately, if not, store in refrigerator (good for three days).
Do you “do” chia? What are your favourite combinations?