Chia Breakfast Pudding Recipes

Steps:

• In a large bowl, whisk together the milk, chia seeds, cocoa, honey and vanilla. Cover and refrigerate at least 1 hour and up to overnight.
• Stir the pudding before spooning into bowls. Serve topped with a sprinkle of granola.

Steps:

• Combine the chia seeds, milk and 2 tsp maple syrup in a jar or bowl. Cover and chill overnight or for at least 8 hrs.
• When ready to serve, top with fruit and a drizzle of maple syrup.

Steps:

• Coarsely chop half of the dried apricots. Place chopped apricots in a small pot with passion-fruit juice, 25 grams sugar (1 1/2 tablespoons), lemon juice and a pinch of salt. Simmer very gently over low heat until apricots are soft and liquid has turned syrupy, about 30 minutes.
• While chopped apricots cook, put remaining whole apricots in a bowl and cover with boiling water. Let soak until plump, 10 to 20 minutes. Drain and reserve plumped apricots and the apricot sauce for garnish.
• Meanwhile, in a quart container with a lid (or use a cocktail shaker), combine almond and coconut milks, remaining 25 grams sugar (1 1/2 tablespoons) and a pinch of salt. Stir in chia seeds and kasha, if desired; shake thoroughly so that seeds are evenly hydrated. Let rest at least 20 minutes or until pudding has a rich, creamy texture. Seeds should be fully hydrated. (Pudding will keep for up to 3 days but may require rehydrating with more almond or coconut milk as the seeds continue to absorb liquid.)
• To serve, spoon pudding into bowls. Top with apricot sauce, plumped apricots, almonds, coconut flakes and sliced banana, if desired.