Ch-Ch-Ch-Chia!

Chia Seeds seem to be popping up on trendy menus everywhere so I decided to do some research and recipe testing to see what the fuss was about!

Let me start off by saying that the tea you order at Starbucks is called Chai and pronounced Ch-I and this amazing breakfast pudding recipe I will be sharing with you is made with Chia seeds pronounced Ch-E-uh…as in Chia Pet. Yep, not even joking! This delicious little black and white seed also happens to be the fantastic white elephant gift at office Christmas parties for decades! {Your probably singing that catchy little jingle in your head right now aren’t you??}

Yes, you now know I am easily amused, but also intrigued because I have be honest Chia Seeds are pretty amazing and can be used in multiple ways to enhance any meal! Mixing the seeds with a little water creates Chia gel; which much to Vegan delight, can be used as a substitute for eggs in baking. It can also used to thicken soups, add texture to salads by sprinkling dry Chia Seeds on top, or my current obsession as a healthy breakfast pudding!

Once you try this easy no-bake recipe, I have a feeling it will also become yours too. Enjoy!

Lemony Chia Pudding

2Tbs. Olive Oil

4Tbs. Pure Maple Syrup

4Tbs. Coconut Sugar (can sub regular sugar in a pinch)

2 large Lemons (zest and juice)

2 cups Coconut Milk (can use any non-dairy milk in a pinch)

1/2Cup Chia Seeds

Directions:

Whisk together Olive Oil, Maple Syrup, Coconut Sugar, Lemon juice, Lemon zest, & coconut milk until thoroughly combined. Stir in Chia seeds with a spoon until fully incorporated. Spoon into a container (I use pint mason jars) and refrigerate at least 4 hours but its better overnight. And wa-lah Breakfast Pudding is served!

Check out the Original Chia Pet Commercial here!