Chia seeds soaked in vanilla almond milk overnight then topped with granola and dried cranberries before serving. This vanilla chia pudding with granola is a delicious and healthy breakfast that requires very little time to prepare.
It’s officially spring!
But, to be honest, it doesn’t feel like spring, at least, not in SF. It’s cloudy and gray, rainy and wet, and super windy and cold. All signs of winter to me.
On the bright side, with the wintery weather, I can now try out my new clear bubble umbrella, which my sister gave to me as a present, and see if it can stand against strong winds. Has anyone tried one of these umbrellas? I feel like it would work better than regular umbrellas which flip when the winds are strong. I mean, what is the point of an umbrella if it can’t endure the rain and wind?
Anyway, I’ve been eating birthday cake for days, like literally, and I still have some left in the fridge, not that I’m complaining because they were sooo good, but I think I really need to start eating healthy again. No more cake, cupcakes, and macarons for me for awhile.
So, I thought we could start the week with a simple and healthy breakfast. This vanilla chia pudding.
You’re probably thinking, “What?! Pudding for breakfast?”
It’s so healthy and filling, you’ll want to start your day with it.
It’ll be best to prepare the pudding the night before and allow the chia seeds to absorb all the liquid and thicken until it becomes pudding like. But it’s super easy to put together. And you’ll be able to enjoy a simple yet delicious breakfast the following morning. I like to top mine with granola and dried cranberries, sometimes with nuts and a drizzle of honey or agave. If you haven’t noticed, granola, dried cranberries, and nuts are staple ingredients for toppings in my house. =)
I sort of wish that I got into using chia seeds earlier since they’re so healthy for you. These seeds are filled with omega 3 fatty acids, fiber, and protein as well as other nutrients. But for the longest time, every time I think of chia seeds, I think of chia pets. Do you remember those commercials? The ch-ch-ch-chia jingle was stuck in my head for the longest time.
You’ll want to use either a jar, a glass, or a bowl that can hold about 2 cups of anything. Or you can use smaller jars and divide the recipe in half. I used an old jar. Mason jars would be perfect for this.
Pour the vanilla almond milk (or almond milk, or soy milk, or regular milk) into the jar. Stir in the vanilla extract and granulated sugar.
Now, add the chia seeds. Stir until the chia seeds are completely soaked in the milk.
Place the jar in the fridge overnight. The chia seeds will thicken into tapioca consistency.
Once you’re ready to eat the vanilla chia pudding, remove the jar from the fridge and top with granola, dried fruits, nuts, and maybe even a drizzle of honey or agave. The vanilla chia pudding is lightly sweetened so you can definitely add more of your favorite sweetener and adjust to your taste.
Join me and other bloggers at Fiesta Friday where you can find a ton of amazing recipes.
- 1 ½ cup vanilla almond milk
- ¼ teaspoon vanilla extract
- 1 teaspoon granulated sugar
- ⅓ cup chia seeds
- Dried cranberries
- Honey or agave for drizzle
- In a jar or a bowl, add vanilla almond milk, vanilla extract, and granulated sugar. Stir until the vanilla extract is incorporated and the granulated sugar has dissolved.
- Add the chia seeds, and stir to incorporate the chia seeds in the milk.
- Refrigerate the vanilla chia pudding overnight.
- Top the vanilla chia pudding with granola, nuts, and dried cranberries. Drizzle honey or agave to desire sweetness.
- Serve the vanilla chia pudding with granola cold.