When you start work at 7:30 am (with an hour public transit commute), you find ways to save every minute you can in the mornings.
As much as I would love to pick up a cheesey bagel with double cream cheese every day, there comes a time when all cheese lovers need to be realistic about their food choices…and when you can’t have cheese, have chocolate and chia.
Chocolate Raspberry Chia Breakfast Pudding can be made the night before in under five minutes and is easily transportable to work or school. The chia seeds make it high in fiber, protein and antioxidants but still low in fat and carbs.
- 2 tbsp light or dark chia seeds
- 1/2 cup of milk of your choice (I use unsweetened almond milk)
- 1/2 tbsp unsweetened cocoa powder
- 1 tbsp honey to taste
- 1/4 tsp vanilla
- 3/4 – 1 cup of fresh or frozen raspberries
- A container with a good seal to prevent leaks
- Measuring spoons
- One – Mix together chia seeds and milk ensuring no chia seeds are stuck to the bottom of your container. Physically lift it up and check – chia seeds that remain unmixed will limit your amount of pudding, and we can’t have that.
- Two – Add in cocoa powder, vanilla and honey. Again stir well, working at getting the cocoa powder mixed in with the milk and off of the surface.
- Three – Seal your container and place in the fridge for at least 30 minutes or overnight.
- IF YOUR RASPBERRIES ARE FROZEN put them into a separate container and let them thaw over night in the fridge.
- Four – Spoon your raspberries into your pudding, avoiding any residual liquids left from thawing or washing your raspberries.
- Substitute raspberries for any other berry, or a combination of berries.
- Add granola before eating for a crunch or dried fruits for an extra touch of sweet.
- If you’re in a super time crunch, throw everything into the container and give it a good shake. Just be careful when you open it the next day as chia seeds have a tendency to get stuck in the lid.