I can still remember the first time my husband ever tried chia seeds. We were in a Whole Foods about 4 years ago on an adventure (because at the time the closest one was over an hour away) and they had sample tables set up. My husband saw a table with coconut water and chia, which he read to be chai – like the tasty spiced beverage. He was sorely disappointed and thoroughly disgusted when he threw back that dixie cup back and got a glob of slime. He instantly made a horrible face and I immediately broke into laughter. He grabbed the sample cup so fast I didn’t have time to say anything. We were quickly in hot pursuit of the next sample table to wash down the goober. Such a funny memory 🙂 Least to say when I first saw that chia pudding was a thing, we were both enormously skeptical! We had some chia seeds that had been sitting in the cupboard for a while and we figured if it was too gross we’d just toss it. To our surprise when you eat it with a SPOON instead of drinking it, chia seeds are a whole lot better! It’s very reminiscent of tapioca pudding.
Chia seeds are packed full of awesomeness! In one ounce there are 11 grams of fiber, 4 grams of protein, Omega 3’s, 30%DV of Maganese and Magnesium, and 18%DV of Calcium! This little seed packs a punch! All this awesomeness aside, make sure you’ve got some floss handy because these seeds love to get stuck in your teeth! Don’t wanna be walking around with a seed between your front teeth! 🙂
If you’ve got a funny chia story let me know in the comments below!
Granola – The Crunchy Cluster
Granola. It fits into the Breakfast category, which means I already love it. Breakfast is my jam! Granola is also a wonderful snack and yogurt/pudding topping! I’ve always loved adding granola on top of cereal and adding it to homemade parfaits. SO good! I’m a bit of a consistency freak – so adding it to yogurt and pudding helps break up that slightly thick liquid texture. This specific granola was inspired by Jessie’s Sunshine Breakfast Jar (of Faring Well). Her recipe was sooo good!! I really loved the base of dry ingredients she used, so I ended up just playing with the liquids and spices.
Since I typically have granola for breakfast or as a quick snack, I wanted to add some extra protein. I really really love Vega One Chocolate powder because it has so much more than protein. You can feel free to use Sun Warrior, Shakeology, Store Brand, or whatever else you have in your pantry. If you don’t have any protein powder but still want to try this you can use 3 Tbsp. of Cacao powder for the chocolate flavor.
I changed up the liquids only because pure maple syrup can be expensive! I hate using more than 1/4 cup for any given recipe (especially when it’s special stuff I buy and bring from visiting home). Brown rice syrup is substantially cheaper than maple syrup. One 21 oz. jar is about $5, no sleep lost using more of this! I believe brown rice syrup can be found in healthy/weird foods section of most stores (possibly by syrups) but if you cannot find it, feel free to use all maple syrup. I can tell you from testing, do not use only agave in this recipe! It will result in burnt granola, bleh! Its too thin to brown/caramelize, so it just burns during the 40 minutes .
- 2 cups Almond Milk
- 6 Tbsp Chia Seeds
- 3 Tbsp. Maple Syrup
- 2 Tbsp. Cacao Powder
- 2 tsp. Vanilla Extract
- 1 1/2 cups Old Fashioned Oats
- 1/2 cup Almond meal/flour (grind almonds to dust in a blender)
- 1/2 cup buckwheat groats
- 1 scoop Chocolate Vega One Powder
- 1/2 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1/4 tsp. Salt
- 1/4 cup Maple Syrup
- 1/4 cup Brown Rice Syrup
- 2 tsp. Vanilla Extract
- Add all ingredients into a bowl and whisk until the cacao powder has dissolved in the milk (about 2 minutes). Place in fridge
- In ~15 minutes whisk the pudding again to prevent the chia seeds from clumping. (May need to do this step twice)
- Keep pudding in a covered container in the fridge
- Preheat oven to 325*F and line a baking pan with parchment
- Mix all the dry ingredients together in a medium bowl.
- Combine the wet ingredients
- Add the wet to the dry and mix until fully incorporated
- Spread out onto the baking pan and bake for 20 minutes
- Flip, and break up clumps if you dare, and bake for another 20 minutes.