Made with three well-known superfoods, this is truly a breakfast of champions. Blueberries and walnuts are household superfood favorites, but recently, lesser-known Chia seeds have hit the mainstream. Known for their high protein and fiber content, these seeds are packaged whole (as they are used in this recipe) or ground, which can be mixed into smoothies and yogurt.
Wonderfully flavored, soaked chia seeds are similar in texture to tapioca pudding. If you don’t like that texture, simply soak 1 tablespoon of chia seeds in about 2 tablespoons of milk for about 5 minutes, then add a 6-ounce pot of Greek yogurt, a handful of muesli and fruit. Made this way, the chia seed texture is far less prominent, but the health benefits are still there.
You can add spices, fruit, or nuts depending on the season. When we were in Florida last week I used some of Granny’s last season frozen strawberries thawed to the icy stage. The sweet, juicy, semi-frozen strawberries mixed with the tangy Greek yogurt was uber-addicting. We all had it every morning thereafter.
- 3 tablespoons chia seeds
- ⅔ cup coconut milk (or almond milk)
- ¼ to ½ teaspoon agave
- 1 pinch cardamom
- Small handful blueberries
- 1 tablespoon toasted walnuts, chopped
- In a bowl, mix the chia seeds and coconut milk. Cover and refrigerate overnight or for several hours. Remove from fridge, mix evenly. Stir in cardamom and agave, top with blueberries and walnuts. Enjoy!