Ch-ch-ch-Chia Pudding and Granola


Okay, so it’s January, a time when we all resolve to eat healthier, etc. After indulging quite a bit over the holidays, I am one of those people who is looking to balance my indulgences out with some healthy fare. I wanted to shake up my breakfast routine with something different and so I’ve been experimenting with chia pudding (which also makes a great dessert). Ch-ch-ch-chia, ch-ch-ch-chia pudding. Why chia? Well, it’s full of omega 3s, fiber, protein, and it magically turns milk into thick, luxurious pudding.

First up, chocolate:

Chocolate Chia Pudding
1 ¼ cups almond milk
¼ cup chia seeds
3 T cocoa powder
2 T maple syrup (use the real stuff)
Whisk everything together and wait at least 2 hours. Whisk again and eat. This is great topped with my grain free granola (recipe below)

* Recipe Notes
Almond Milk – I used almond milk that’s slightly sweetened (7g per 8oz) because that’s what I had in the fridge. You can also find unsweetened and super sweetened (14g per 8 oz) at the market – I haven’t tried either. I’ve also made this with homemade almond milk: If you have a super blender, like a Vitamix, it’s easy to make your own almond milk: Soak 1 cup almonds in water overnight. Drain. Put in blender with 4 cups water, a couple dates to sweeten (or maple syrup), and vanilla extract or a vanilla bean. Blend away, and then strain through a nut milk bag. It makes about 4 cups and is delicious.

Cocoa Powder – The best cocoa powder out there is Callebaut Cocoa Powder. It’s a thousand times better than grocery store cocoa powder. It’s not only great for this pudding, but makes the best chocolate cake, brownies, and hot cocoa. If you live in LA, you can get it at Surfas in Culver City, otherwise you can get it on Amazon. I’m serious about this stuff – it’s awesome!

Next up, vanilla:
Vanilla Chia Pudding
1 cup almond milk
¼ cup chia seeds
1 tsp vanilla extract
½ vanilla bean (optional)
2 T maple syrup
Whisk everything together and wait at least 2 hours. Whisk again and eat. This is great topped with my Rhubarb Compote.

Variations: Mix in a mashed ripe banana for banana pudding! You can also try coconut milk instead of almond milk. I haven’t tried this yet, but The Chia Company’s Chia Pods (sold at Whole Food$) are made with coconut milk. Kelly Slater, eleven-time world champ surfer, loves and endorses them.

Grain Free Granola
½ cup hemp seeds
2 T chia seeds
¾ cup sliced almonds
¼ cup unsweetened coconut flakes
1 T light olive oil
1 T honey (you could also try maple syrup)
Mix everything together in a bowl and spread on a cookie sheet. Bake at 350 for 10 minutes. Enjoy! *This granola is also sooooooo good with Greek yogurt and Rhubarb Compote.

Give some of these FAB (Fast, Appetizing, Beneficial) breakfasts a try!

Let food be thy medicine and medicine be thy food.” – Hippocrates



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