I don’t know if I’ve mentioned it before, but I am definitely a creature of habit. I often tend to get in a rut where I make the same four breakfasts for myself. I do the same exact thing at the gym, for the same amount of time, every time I go. I’ve wondered why I do these things – I think its because I find comfort in the known. On the down side – its VERY boring!! I quickly get sick of the same workout and the same thing for breakfast, and then get to the point where I choose not to work out, or choose a drive-thru breakfast because I’m tired of what I have at home.
I’m here to tell you that this Blueberry Chia Seed Pudding is the PERFECT breakfast! It’s a make-ahead breakfast, which means it’s ready to go when you are in the morning. It literally takes about 2 minutes to put together the night before you go to bed, and its waiting in the fridge when you’re ready to eat. It’s very healthy as well. Chia seeds are a super food, loaded with Omega-3’s, fiber, antioxidants and many other good-for-you benefits. You’re also getting plenty of protein and calcium from the milk and almonds, which will also help you feel fuller longer.
I personally love the fact that this breakfast tastes fantastic!! It has just a bit of sweetness from the honey and almonds, and the chia seeds combined with the blueberries and almonds give this pudding a great texture and crunch.
If you haven’t jumped on the chia seed bandwagon yet, I would highly recommend doing so. I had to do a bit of looking around, but I eventually found chia seeds in the health food section at the super market.
Here are the super-easy directions for this go-to, delicious breakfast:
- 1 c. almond milk (or any other preferred milk)
- ½ c. fresh or frozen blueberries
- 2 tbsp. chia seeds
- 2 tsp. honey (or any other preferred sweetener)
- 8-10 raw almonds, roughly chopped
- Using a 1-pint mason jar, or any other resealable container, add the milk, blueberries, chia seeds and honey. Stir ingredients to incorporate. Place lid on container, and refrigerate for a few hours or overnight.
- Just before eating, chop almonds and add to the pudding.
- Refrigerate any leftovers.
This not only makes a great breakfast, I love it as a mid-day snack. I often make a double batch in a larger mason jar, and have half for breakfast and save the other half for a snack later in the day.
The month of April I’m participating in Eat Clean 2014 Challenge! This recipe is the first of many more clean eating options coming in the month of April. For many more clean eating options, here are what my fellow food bloggers have brilliantly come up with: