Coco Cinnamon Chia Pudding: A Delicious and Nutritious Breakfast

Hello!

    If you follow me on Instagram you may have seen my chia pudding photo. I don't actually enjoy eating breakfast because I feel like it slows me down and takes up valuable working time but I had a couple dives that morning and was going to need some serious fuel. The night before the dives, I remembered that I had made chia pudding before and really liked it! In case you haven't read my Chia Water post, chia is a superfood seed. Valued more than gold by the Aztecs, it has amazing nutritional benefits and as well as leaving you feeling energized and filled. They are small, usually black, seeds that absorb the liquid in which they sit. Chia seeds don't actually have their own flavor, but instead take on the flavor what they absorb. I wanted to share my personal chia pudding recipe, so that hopefully you could enjoy this little superfood as much as I do!

Coco Cinnamon Chia Pudding: 

    Inspired by arroz con leche, the taste of this pudding reminds me of my childhood in South Texas. It is sweetened by the coconut milk, plus a little bit of maple syrup, so you don't have to worry about taking too much sugar. A great source of protein and fiber, this healthy breakfast can be made in advance and enjoyed on the go for those of you who have the world to change! 

Makes three serving. Vegan. Gluten-Free. 

Ingredients list: 

1. A single 13.6 oz can of unsweetened coconut milk 
2. 1/4 cup black chia seeds
3. 1 1/2 tablespoons of vanilla extract (for all my friends who know that I put far more vanilla than a recipe actually calls for, know that this is my updated vanilla version. Do not try and pour more vanilla in there 😂)
4. 1 tablespoon of maple syrup (I'm talking about real maple syrup, not the fake high fructose syrup stuff.)
5. 1 teaspoon ground cinnamon 

Directions: 

    Start by taking a medium sized bowl and combining the coconut milk, vanilla extract, maple syrup and cinnamon. I would recommend using a whisk but any stirring tool works.  Taste your base. The recipe is formulated to be delicious without taste testing, but if you want to add more cinnamon or maybe even add a completely new ingredient, go for it! This pudding is easy to make in that the measurements don't have to anywhere near exact. 

   Measure out the chia seeds and combine them in small sections. Chia has a tendency to bunch together and gets clumps but you can prevent this by adding the seeds in a little at a time. Dump a bit in, whisk for a few seconds, and repeat. Once you have added all the chia seeds, let the mixture sit and whisk occasionally.

  Once you start to see the mixture thicken (about 5-8 minutes) you can pour the pudding into your three containers. I like to the small mason jars because they are easy to clean, transport and use on the go, but any small container will work. Let the pudding sit in the fridge for at least thirty minutes (I would recommend to make them in advance and let them sit over night.) If you keep them in the fridge, your little puddings should stay good for about a week!

 Mix it up with serving options! Mix in some fresh fruit, or granola or raisins. If it sounds like it would be yummy, try it! If you are anything like me and struggle to eat breakfast foods, experimenting with different flavor combos and colors can really help to get you excited to eat breakfast and taste new things. 

  I hope you enjoyed this post! Leave me a comments below or send me an email at lovesliquidliner@gmail.com. 

Love,

Coco Cat 

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