Since I’m pretty busy during the week I like to keep breakfast pretty simple, My Green Monster Energy Blast is what’s been doing it for me lately. My kids however have been getting bored with the green smoothie every morning and have been asking me for something different. It probably doesn’t help that I’ve been making the same smoothie every morning for who knows how long. But since I do love a challenge I decide to try something that was simple for me and tasty for them and chia pudding seemed to be my savior for this dilemma. Introducing my simple cashew cream chia pudding recipe.
Simple Cashew Cream Chia Pudding
Inspired by my children’s need for variety, I hope it stays a favorite for a good while. I usually make a large batch on Monday morning, which is my batch cooking/ meal prep day. It ends up lasting me till about Thursday. It’s so easy to prepare, my kids eat it up. I’m considering making a double batch so that us parents can enjoy it too.
This simple cashew cream chia pudding recipe is so convent for our family, my kids can easy make their own little bowl with some sliced banana or frozen blueberries. They still have it with a side of green smoothie since I’m a BIG believer in greens for breakfast!
A nutrient dense chia pudding, making this a gray option for breakfast. It’s also full of fiber, protein, Omega-3s and minerals.
These small chia seeds plump up into little jello balls when they rest in water/ liquid. I often see them floating around in bottles of kombucha these days.
Another great think about this recipe is that is can be used as a base and modified by adding your favorite fruits and/ or nuts. It’s so rich, creamy and decadent, that I’ve even served it as a dessert. I just drizzled a little coconut nectar on top and voila!
- 1/2 cup cashews (soaked)
- 2 1/2 cups filtered water
- 6–8 dates (soaked & pitted)
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/2 cup chia seeds
- In a high speed blender place cashews, dates, vanilla, water, and cinnamon. Blend until smooth.
- Transfer cashew cream into a 32 oz wide month mason jar and pour in chia seeds. Mix until thoroughly combined.
- Let sit for 1-2 hours. Give it a stir. Let sit for another 30 minutes. At this point, the chia seeds should be plump and ready to serve.
- For best results cover and refrigerate overnight or for about 8 hours. Garnish with chopped nuts and fresh or dried fruit if you have it.
- Add more milk to achieve the desired consistency. Use within 4-5 days.
- Category: Breakfast
- Calories: 137
- Sugar: 13.1g
- Fat: 5.2g
- Saturated Fat: 0.8g
- Carbohydrates: 21.8g
- Fiber: 4.3g
- Protein: 3.1g
- Cholesterol: 0g
What’s your favorite chia pudding combos? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve my recipes for you. I love seeing what you all come up with so don’t forget to take a picture and tag me on Instagram @LiveSimplyNatural. And like always stay tuned for more healthy recipes :)
Chia seeds are a good source of vitamins such as vitamin C, thiamin, riboflavin, niacin, and vitamin E. Chia seeds have no cholesterol and are good sources of antioxidants. They contain very high concentrations of omega-3 fatty acids, which have many benefits in terms of healthy aging. The carbohydrates present in chia seeds are released slowly and are therefore ideal for diabetics. Chia seeds have a high amount of dietary fiber and protein. Some of the health benefits include controlling diabetes, lowering cholesterol levels, improving the digestive system, boosting heart health, controlling hypertension, and they even contain anti-inflammatory properties.3