Easy to make and intensely delicious: Prepare this coffee chia breakfast pudding in advance and enjoy it the next morning. A sugar free, low carb, vegan and gluten free breakfast.
Breakfasts. I have said it before. They need to be easy! Because, hand on heart, who wants to sweat over complicated recipes first thing in the morning?
The understandable need to let your brain wake up slowly is one of the reasons that breakfast cereals have been doing so well. Get out the pack, pour some in a bowl, add milk. Done. The problem with Kellogg’s and Co is though that they are made from highly processed grains and most of the time are also packed with added sugars. All they do is send your blood sugar sky-high and dump you shortly after. In short, not a good start to the day.
A healthy breakfast includes protein, fibre and healthy fat that gives you energy and makes you feel full. If you have shop-bought muffins, cereal bars or toast with margerine, you’re actually better off having no breakfast at all.
If I do not have my peanut butter granola in the cupboard, which is a delicious mix of cinnamon spiced nuts and seeds which I’ll have with plain yoghurt and fruit, my mornings normally start with eggs. A couple of years ago, I’d still have classed them as a weekend treat. But I can honestly say that these days I need about 1 1/2 brain cells to whip up a pan full of scrambled eggs. I’ll have them with one or more of the following: avocado, cheese, spinach, asparagus, salmon, ham, bacon, herbs, tomato. If you have 2 or more brain cells available – this would be roughly 10am onwards – try my Vietnamese scrambled eggs! Alternatively, have any leftovers from last night’s dinner.
This coffee chia breakfast pudding is the latest addition to my morning repertoire. I love it, guys! I bought my first pack of chia seeds last week, having resisted for no better reason that I thought I don’t need to buy into any expensive food craze. Until I realised that chia seeds actually are not a faddy food but absolutely delicious and highly nutritious. When you consider that 2-3 tablespoons of seeds make one portion (the seeds absorb up to 12 times their weight in liquid), they are not expensive either.
I have sung praise of the humble chia seed in my cherry chia frozen yoghurt post last week. The beauty of chia is its very high fibre content – one ounce (28 grams) of chia seeds provides an impressive 11 grams of fibre per serving. What’s more, the actual carb content is only one gram per ounce, which is very low.
You want an easy, delicious and nutritious start to the day? Then spend 3 minutes mixing this coffee chia breakfast pudding the night before and put it in the fridge.
In the morning, all you need to do is eat it. By all means, decorate it with some nuts and coconut milk if you like to please your eyes. Friends, I did it for the photo, but without a camera around I’d enjoy it just as much without.
And the best thing is, you don’t even have to make coffee. There’s a full cup in your bowl already. Coffee Chia Breakfast Pudding rules!
Is that a win-win or what?!
- 4 heaped tablespoons chia seeds
- 175 ml coffee, freshly brewed and reasonably cooled
- 175 ml coconut milk (full fat, out of a tin - not the low fat version you buy in a tetra pak!)
- 1 tbsp almond butter (Optional)
- 1 tsp vanilla paste
- 2 tbsp erythritol
- ½ tsp cinnamon
- Put all ingredients in a bowl and stir.
- Cover and refrigerate over night.