Chia is a versatile seed that plumps up to about 10 times the size it started and makes a no fuss breakfast. You can make chia into pudding, use it as an egg replacer in baking, add it to smoothies to thicken and boost your fiber and omegas, AND you can make it like this for brekkie. To alleviate yourself of any wait time of chia swellling and to enjoy it thicker, you can soak your chia in almond milk before you hit the hay and rise to a bowl of ready to eat porridge. Since it's the time of year where waking up to a chilly bowl of anything is like someone dropping an ice-cube down your knickers, pop your porridge in a pot and heat lightly, top with your favorite fruit and nuts. Deeeeeee-lightful!
Pom Persimmon Chia Bowl
2 Tbsp Chia
3/4 cup vanilla unsweetened almond milk
1 tsp maple extract
cinnamon
stevia
sea salt
1 persimmon chopped
handful pomegranate arils
Soak Chia Seeds in almond milk. Stir in Cinnamon, 1 tsp maple extract, and stevia liquid (or preferred sweetener) to your liking. Hit that with a tiny dash of sea salt. Allow the chia to swell stirring every now and again (about 15 minutes). Have as is or heat up in a small pot. Start by melting a 1/2 tsp (non soy) earth balance into the pot. Add the chia mixture and heat to your liking. Place in your favorite bowl and stir in one chopped persimmon and a handful of pomegranate arils.
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| nom nom! |
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