My goal for the day was to come up with a recipe that had as many CH’s in its title as possible. Totally kidding.
Really, I was just looking for some kind of make-ahead breakfast that I could pull out of the refrigerator and eat in the like ten free seconds I have each morning.
At first, I was skeptical that just two tablespoons of seeds would fill me up for more than half a second. I mean, really. Seeds. I opened the packet and immediately thought of bird food.
But chia seeds are packed with protein and so many other healthy things, and they expand in liquid so that the whole thing becomes very much like tapioca. By the third or fourth spoonful, I was kind of stuffed.
Chocolate and cinnamon make a winning combination, especially early in the morning. And to be honest, I just couldn’t resist a few spoonfuls of cherry jam at the end because I’m a sucker for alliteration.
Ingredients (makes one serving):
- 2/3 cup of soy or almond milk
- 2 tablespoons of chia seeds
- 1 teaspoon of cocoa powder
- 1/3 teaspoon of cinnamon
- 1 - 2 tablespoons of cherry jam (or whatever flavor you like)
Make the pudding:
The night before, combine the milk, seeds, cocoa powder and cinnamon. Stir to combine, and refrigerate. It will kind of look like a disaster in a cup, but do not fear. By the time the sun comes up, you will have pudding.
If you happen to wake up in the middle of the night, give it a stir. Otherwise, stir it in the morning and then continue to refrigerate until ready to eat.
The pudding should have the consistency of tapioca. The longer it sits, the thicker it becomes, so how long you keep it refrigerated should depend on how thick you like your pudding.
Top with a spoonful or two of cherry jam.