Mornings have always been busy. More so now in the lockdown when the child and husband are home, all the house help is on leave and suddenly there’s a deluge of chores to complete. We’re trying to keep breakfast simple and uniform across the different taste preferences while trying to ensure nutrition is not compromised.
Chia seed pudding became quite the trend a few years back. I first came across it at a summer market in Manhattan and just couldn’t fathom why there was a queue of 200 young people in front of a truck selling what looked suspiciously like ‘falooda.’
Eventually I found out that we use ‘sabja’ (which originates from the sweet basil plant) in falooda wheras chia seeds come from a relative of the mint plant and while both have their benefits, chia was way more nutrient-rich.
It’s been our household favorite since then and I find myself often turning to it during busier days because it involves no cooking at all.
The recipe works well with any milk. Our household favorite is coconut milk. But you can use regular dairy milk, almond milk, soy milk or any other of choice.
Again, the fruits in this recipe can be totally as per your preference. Do keep in mind though that once you add fresh fruits you can’t store the pudding for too long and should ideally consume it the same day within a few hours if not immediately. I add fruits at the very last just before serving.
Some fruits that go well
– Berries (Strawberries, Blueberries, Raspberries)
NUTS & SEEDS
Chia pudding is a great way to incorporate more nuts and seeds into your family’s meal intake. Similiar to fruits, you can use a variety of nuts and seeds to amp up the flavor of your pudding. Since each nut or seed is good for specific nutritional values, you can choose according to what each family member needs. Some of my favorites are
Dried Black Currants or Raisins
Roasted Pumpkin Seeds
Roasted Flax Seeds
While i’ve used fresh strawberries for this bowl, there are so many flavor combinations you can experiment with to create your personal favorite chia pudding.
Coconut milk, coconut shreds and pineapple would make a great tropical/Pina Colada flavor.
Brewed Coffee + Chocolate chips will push it to a decadent dessert end.
Bananas + walnut for the ultimate banana bread taste!
While we personally don’t feel the need for any sweetener, my son prefers his a bit sweeter, for which I add a little honey. You could replace it with sugar, jaggery or sweetener of your choice. Or completely leave it out too.
Strawberry Chia Seed Pudding
- 1/2 cup Chia Seeds
- 2 cups Milk
- 4-5 nos Frozen/Fresh Strawberries
- 1 tbsp Honey (optional)
- 1/2 cup Mixed fruits of your choice
- 1 tbsp Sliced nuts
- 2 tbsp Shredded Coconut (optional)
- In a large bowl or individual glass jars, soak the chia seeds with the milk, cover and let it sit overnight or a minimum of 2 hours.
- Blitz the strawberries in a mixer/blender to get a thick pulp.
- To assemble, pour the chia seed-milk mix in the bowl of your choice and stir in honey and the strawberry pulp.
- Top this up with coconut flakes, mixed fruits, dried fruit and nuts of your choice. Serve and enjoy!
- Serve immediately.