Breakfast that tastes like dessert–but it’s good for you too!
Chia pudding is easy to whip up a batch before bed and it’s a good way to work protein, fiber, and fresh fruit into your morning.
If you haven’t had chia pudding before, they’re all built upon the same idea: chia seeds soak up liquid and become gelatinous. (Gelatinous! That’s a fun word!) By adding just enough liquid for them to absorb, you end up with something similar to a rice or tapioca pudding. You can add other ingredients and sweeteners to achieve just about any flavor you can imagine.
- 2 tablespoons chia seeds
- 1 tablespoon raw cacao powder
- 1/2 cup + 2-3 tablespoons Silk Soymilk
- Sweetener to taste (optional)
- 1 tablespoon peanut butter
- 1 small banana, sliced
- Cacao nibs for garnish (optional)
- Combine the chia seeds and cacao powder in a small re-sealable container. Pour in 1/2 cup of soymilk and stir to incorporate. If you’re using unsweetened soymilk, stir in sweetener of choice, to taste.
- Let the mixture sit at room temperature for about 10 minutes, then give it another good stir, put on the lid, and refrigerate for at least 2 hours. The longer you refrigerate the pudding, the thicker it will be.
- When you’re ready to assemble your parfait, whisk together the peanut butter with 2 tablespoons of soymilk in a small bowl. If the mixture is too thick, whisk in an additional tablespoon of soymilk.
- Layer the chia pudding with the peanut butter sauce and banana slices in a serving dish or jar. Top with cacao nibs, if using, and serve immediately.