This is a cup of nostalgia for me. Growing up, mom used to make us sweetened cream of wheat topped with strawberry jam. It was my favorite breakfast. It was also sugar and dairy laden. These days I’ve lightened up my eating quite a bit so to find a rich and flavorful substitute to an old favorite is delightful! Bonus, I don’t have to simmer the milk and fear it boiling over on the stove top. Yes, it has happened and it’s not a fun clean up.
Along with the fact that this pudding is a healthier version of the original, it also takes just a few minutes to make and there’s no scorched pot to worry about.
If you’re trying to cut out gluten, dairy, and refined sugar but still want that super satisfying, delicious treat — I have great news! There’s no need to sacrifice what you love.
Here’s a little breakdown of the nutrition in this simple pudding.
- Loaded with 22 grams of protein (per 1/4 cup amount of chia seeds used in this recipe)
- Rich in antioxidants
- Omega-3 fatty acids
- Healthy (polyunsaturated) fat
- Fiber rich
- Great source of minerals, iron and calcium
Aside from tasting amazing, it’s a very nutritious food. Try this white chia pudding and let me know what you think.
Here’s my recipe:
- 1 cup almond milk (fresh made is best as it is more rich and flavorful, but store-bought works too)
- 1/4 cup white chia seeds
- 1 Tablespoon real vanilla extract
- 1-2 Tablespoons real maple syrup, or agave nectar
- pinch of salt
Whisk all the ingredients in a bowl or large cup. Cover and let sit for at least 30 minutes to overnight in the fridge.
Instant Strawberry Jam:
- 1/4 cup freeze dried organic strawberries
- 1-2 teaspoons maple syrup or agave
- 1 Tablespoon water (or enough for desired consistency)
Mix and allow to plump for 3 minutes.
To serve: Garnish your chia pudding generously with the strawberry jam and sliced bananas if you wish.
Enjoy this as a healthy breakfast or sweet treat anytime you like!