What do you do when you’re a breakfast person, but also NOT a morning person? You make a batch of chia pudding that’ll feed you for a week!
I’m really not a trendy person. I don’t know what’s ‘in’ or what’s ‘cool’. I’ve never had a flip phone, owned a pair of ripped denims or filmed a tik tok dance. Did I just age myself with that sentence?! Unfortunately, that sentiment extended towards my food blogging as well!
Chia pudding is very mainstream. It’s all over Instagram and to be honest, looks a lot like falooda, which I do not like. So I was quite reluctant to try it out but boy am I glad I did! Breakfast is my favourite meal and since I usually work out before breakfast you can bet that by the time I get to the kitchen I’m starving. My family is always having some carb-heavy but delicious South Indian breakfast that I absolutely love. Unfortunately so do my hips. And butt, and thighs. To have to cook my own breakfast at that point as the smell of dosas fills the kitchen is too difficult and cruel of a task so I usually cave and stuff my face with dosas. (and a ghee roast because what’s a dosa breakfast without a ghee roast to finish?)
Chia puddings have been quite a saviour in that regard. Make a batch the previous night and you’ve got a great breakfast for almost a week! I like to finish mine off in 3 days but it will keep for a week in the fridge.
This is a no-cook breakfast, so you don’t need any special equipment. Chia pudding stored in the fridge will keep good for about a week so I always make about 3 batches in a go. That way I always have some on hand! The Wonderchef Nutri-Meal Lunch Box is perfect for meal planning and storing Chia pudding and a host of other things. It’s got an anti-spill design which is particularly helpful for this recipe!
The ratio of chia seeds to liquid is more up to preference than anything, but I’ve given you my preferred ratios below. Add more or less liquid according to your preference. There are a ton of flavour combinations you can try out and a quick google search will reveal them to you. I usually like to top my chia pudding with homemade granola for some texture. An added bonus is some fruit compote, the day I took these pictures I managed to find some blueberries at my local supermarket and I made a batch of blueberry compote that went well with the peanut butter chia pudding! You can also simplify the toppings and just add some chopped nuts and dried/fresh fruit.
Top it, don’t top it, it’s completely up to you!
- 3 Tbsp Chia Seeds
- 3/4 cup room-temperature Milk
- 1 Tbsp Peanut Butter
- 1 Tbsp Honey
- Combine the milk, peanut butter and honey in a food processor or with a whisk.
- Sprinkle the chia seeds and mix thoroughly.
- Let the mix stand for 10 minutes and then mix again.
- Refrigerate overnight and enjoy in the morning!
About the blogger
Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen!