Ahhhhh Chia seeds!
This is our new favorite breakfast recipe to date. Let me tell you a little info about why I chose to go with Chia seeds as our family breakfast and occasional dessert after dinner. Chia seeds have become one of the most popular superfoods out there. I am pretty sure you see them everywhere (as do I) . They are easy to digest when prepared properly, and can be used in a variety of ways and in recipes. I used them as a delicious coconut milk pudding.
Chia Seeds: They are a good source of antioxidants. In fact, it is believed that the amount of antioxidants found in chia seeds is more than the amount of antioxidants found in some berries. But, due to various allergy issues caused by berries, chia seeds can be a very good option for your kids. The risk of food allergies caused by chia seeds is less. Another reason to give chia seeds to your kids is that it contains very high amount of dietary fiber. For 100 g of chia seeds, dietary fiber is about 34 g. This amount of fiber is very helpful in cleansing the digestive tract by eliminating constipation.
This is a must for all those picky eaters that need the nutrients, especially for me now that Anaiya decided to join that club recently. UGH! I know…For more info about the benefits of chia seeds for your toddler check it out here. Parenting Healthy Babies
I went to the grocery store to grab a couple things I needed to make this and added a little twist of my own. Also, remember when making chia seeds you can really use any ingredient you would like to soak it in (over night is best). In this case I was really craving coconut milk so decided to use it. YUM!
Sweetener: although the vanilla coconut milk has a little bit of a sweetness. I still went ahead and added a maple syrup, but sweeteners are optional to your liking. (honey, splenda, sugar) I try to only use all organic when making her food.
Chia Seed Pudding [12m+] Whole seed
- 2 cups coconut milk (homemade or natural)
- ½ cup Chia Seeds
- ½ teaspoon vanilla extract
- 3 tablespoons (or less) maple syrup (or sub any sweetener)
- ¼ teaspoon cinnamon powder (Optional to you)
Step 1: For whole Chia Seed version: Blend all ingredients except chia seeds in a blender until smooth. Whisk in chia seeds.
Step 2: Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel. I think its best to prepare this the night before so you can wake up and make a quick breakfast.
Step 3: Add your favorite berries or fresh fruit to the top and serve. I used our favorite blueberries, blackberries, raspberries, and banana.
Step 4: If left overs use Infantino Squeeze station and store in the fridge for a snack or desert on the go.
Blended vs. Whole Chia Seeds
- There are two texture options for chia seed pudding. I like to keep the chia seeds whole because I love their texture, but if you prefer a smoother texture that is similar to “regular” pudding, a blended version may be your preference.If you are not wanting to use the ‘Whole seeds recipe’ just yet, all you have to do is a add all ingredients to blender for 1-2 minutes till smooth and you are done.
*You can substitute another unsweetened plant milk if you don’t have coconut on hand. Almond milk works great.
Here are a couple other options you may like to use with this recipe:
Feel free to Mix it up and add your own toppings.
- Chocolate: Add 1/4 cup cocoa powder to the blended version of this recipe.
- Blueberries/Strawberries : Add 1/2 cup fresh berries to the blended recipe or blend fresh blueberries into a juice and use as part of the liquid in the whole chia seed recipe.
Have you ever had chia seed pudding before? if so what flavors have you tried and do your kids love it as much as Anaiya does? Let me know what you think and if you have other breakfast recipes that you love.
Thank you so much for reading, I look forward to all your feed back!