Overnight Peanut Butter and Berry Chia Seed Pudding

There’s a new breakfast in town. Chia seed pudding! I know I know, it’s not “new” but it’s new to my personal breakfast menu. I’ve tried to make chia seed pudding a few times, and it basically became chia seed soup. The ratio is suuuper important. And I THINK I’ve found a ratio that works for me, but definitely play around to make sure you’re good with the consistency — it makes a difference.

Zooming out big picture before I dive right into the world’s simplest ingredients! Why chia seeds? Despite being teeny tiny, they are actually a super food! They are a rare source of omega-3 fatty acids, rich in antioxidants and they provide fiber, iron, and calcium. Zooming back in… are you ready for easy recipe?!

Here’s what you’ll need:

• Almond milk (or milk of your choice)

• Chia seeds

• Berries

• Natural peanut Butter

• Cinnamon

Here’s what you do with them:

• Mix 2 tablespoons of chia seeds for every half cup of milk - that’s the ratio that works for me. I have been trying to make this for the week, so I typically take a larger mason jar and do 3 full cups of almond milk and 12 (yes 12) tablespoons of chia seeds - give or take.

• Mix your heart out and then once they are settled give it a minute or two and then mix again

• Leave overnight!

• I make the basic chia seed recipe and then add berries, peanut butter and cinnamon in the morning and pack it up for breakfast - that way I can change it up if I decide. Maybe one day I just want strawberries, maybe another I want all the berries!

• Should be good for about a week (i literally ate it every day for a week so….)

Get your chia on and be well xx