Here’s an easy Chia Breakfast Pudding recipe that can be assembled the night before so it’s ready for a quick and healthy breakfast perfect for a nutritarian or vegan diet.
I’m putting together foods that can be made mainly from my pantry, including this Chia Breakfast Pudding recipe that comes from Dr. Fuhrman’s new book, The End of Dieting (published with permission from HarperOne, an imprint of HarperCollinsPublishers).
Ideally, you would make this dish the night before and store it in the fridge overnight so the chia can do its thing, but if you don’t have time for that, then you can assemble it and let it sit for a mere 10 minutes before eating. Yes!
Here are the ingredients – rolled oats and whole chia seeds. Plus, non-dairy milk, blueberries, and raisins (I used currants instead):
The recipe also calls for half of a vanilla bean which I find adds so much flavor. You can use the extract if you don’t have a bean:
The result is a delicious and healthy meal that can serve as a breakfast or snack. Chia seeds are so amazing, I love their nutrition and texture.
I didn’t even use the banana that is called for (am I the only one who doesn’t care for the texture of sliced bananas?) and I found the pudding to be just sweet enough with the blueberries and currants:
This is a healthy, nutritarian breakfast recipe from Dr. Joel Fuhrman.
- 1 cup unsweetened vanilla soy, hemp, or almond milk
- ¼ cup chia seeds
- ¼ cup rolled oats
- ½ vanilla bean, split lengthwise, or ½ teaspoon alcohol-free vanilla extract
- 2 tablespoons raisins
- ¼ cup blueberries
- ½ sliced banana
- In a bowl, mix together all ingredients except blueberries and banana. If using a vanilla bean, scrape pulp and seeds from the pod with a dull knife and add them to the mixture along with the pod. Let sit for 10 minutes. (For an on-the-run breakfast, make the night before and store in the refrigerator). Remove vanilla pod, stir in blueberries and banana. Add additional nondairy milk if desired to adjust consistency.
- Per Serving: calories 265; protein 13 g; carbohydrates 38g; total fat 9.4g; saturated fat 1.1 g; sodium 71 mg; fiber 11.6 g; beta-carotene 454 mcg; vitamin C 8 mg; calcium 179 mg; iron 4.1 mg; folate 53 mcg; magnesium 84 mg; zing 1.6 mg; selenium 9.5 mcg
- Serving Size: 1
- Calories: 265
- Fat: 9.4
- Carbohydrates: 38g
- Fiber: 11.6g
- Protein: 13g
If you are interested in my experience with Dr. Fuhrman’s Eat to Live program, you might like these posts:
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