Serves a Party of 2
FINALLY got around to making chia puding for the first time and am absolutely stoked about it. I think it is super important to change up your breakfast game from time to time, which is where the idea of whipping up this morning meal came to play.
The only patience required in this recipe is letting the pudding mixture chill overnight in the refrigerator, but that just makes your morning easier in my opinion – simply place the pudding a a bowl, top it with all of your favorite goodies and you’re good to go!
There are a ton of different ways to make chia pudding, but I decided to go with using fresh pineapple as the flavor of week as well as the chia seeds, oat milk, agave syrup, squeezed lemon juice, and dash of salt.
To plate, I served up the pudding in a bowl made from half of the pineapple and topped it with organic blackberries, pumpkin seeds, and hemp hearts.
Ingredients:
- 1 Pineapple
- 1/2 Cup of Chia Seeds
- 1 Cup of Oat Milk
- 2 Tablespoons of Agave Syrup
- 1 Squeezed Lemon
- Pinch of Salt
- 1/4 Cup of Blackberries
- 1 Tablespoon of Raw Pumpkin Seeds
- 1 Tablespoon of Hemp Hearts
Begin by carving and chopping the pineapple. If you’re not using the pineapple as a bowl, throw away the unused scraps, otherwise squeezed a bit of lemon juice on your carved bowl to keep it fresh and preserved while the chia pudding settles.
Make the pudding by mixing together the chia seeds, oat milk, pineapple, agave, lemon juice, and salt to a coverable bowl or jar and allow it to sit in the refrigerator for a few hours or prepare it to sit overnight.
To plate, add on your favorite toppings, or in my case, too on the blackberries, pumpkin seeds, and hemp hearts.
Plant Sugar Kitchen 