Chia and Rolled Oat Pudding
I know what you’re thinking. WHY. Why am I posting CHIA SEEDS on this blog?? The truth is, being snowed in over and over again means snacking and eating lots of comfort foods. That, combined with the fact that Bob came home with 3 boxes of Girl Scout Cookies… means I needed to detox. Again.
Chia seeds have been floating around the Internet with a vengeance. (And yes, they’re related to the ones that grew those cute plant pets.) They’re a great source of protein, healthy omega-3 oil, (which is important to heart and cholesterol health) and they make you feel full and energized. I’ve read that you need to eat them in moderation because they do tend to “grow” once you eat them. So, nutritionists recommend starting with 1-2 tbsp a day. This “pudding” recipe uses 4 tbsp and I ate it over the course of 2 days as snacks and breakfast one day. Basically, it reminds me of a tapioca pudding that’s a bit more refreshing because it’s made with coconut milk. I didn’t expect to like it – but it’s very tasty and knowing all of the health/diet benefits just make it that much better.
Chia and Rolled Oat Pudding
Ingredients:
- 1/2 cup rolled oats
- 4 tbsp chia seeds (you can find these in the Health Food Aisle or a store like Whole Foods)
- 1/4 tsp ground cinnamon (optional)
- 2 cups vanilla coconut milk
- 1 tbsp honey/maple syrup (or to taste)
- Top with fresh fruit - I liked this with sliced bananas
Directions:
- Combine the rolled oats, chia seeds and cinnamon in a mason jar (you could also use Tupperware - you just need a lid).
- Pour in the coconut milk and honey and mix well.
- Cover with the lid and let it soak overnight or for 6-8 hours in the refrigerator.
- When you're ready to eat it, just give it a good stir to make sure everything is evenly distributed. Taste to see if it needs more honey and then top with your desired fruit and enjoy.
Due to nutritionists' recommendations, if you are just starting to eat chia seeds, do not eat more than 1/2 the full recipe of pudding in one day.
