I have a decadent morning treat for you! This is a fantastic compromise between really healthy long-lasting fuel for the day and a serious treat.
It’s super simple, too. Ever made chia pudding? I haven’t posted a recipe because it’s just all over the place. I had planned for a long time to post a matcha tea chia pudding recipe that I ate a TON last summer and fall, but it is one of the least photogenic foods known to man. Seriously. It’s green and bubbly and slimy (but delicious…maybe I should still post it…)
Anyway, chia pudding is a great breakfast. You just mix your favorite non-dairy milk with chia seeds, make sure they’re stirred well, and refrigerate overnight. You’ve got a super healthy breakfast with a pudding-like consistency waiting for you in the morning.
Of course, you can add all kinds of flavors to it the night before when you mix it, or top it with whatever you like.
My recipe just adds one more ingredient: Trader Joe’s Cookie Butter. It’s one of the least healthy and most amazing foods ever. It’s cookies that have been blended until they turn the consistency of peanut butter. Ohmygosh. If this is news to you, go buy a jar. Now.
All I did was blend some cookie butter with almond milk and otherwise follow a normal chia pudding recipe.
To add some more healthy goodness (and color!) to my breakfast, top it with some berries before devouring (I topped mine with raspberries last time, but I was out for photos…but raspberries were SUCH a good combo!
Tastes like cookies. And pudding. And sweet berries?
serves 1
1 C almond milk
1 T cookie butter
1/4 C chia seeds
Blend almond milk with cookie butter. Stir in chia seeds. Cover and set in fridge. If you’re able to stir it again just 20-30 minutes later, the consistency will really benefit. If not, just stir it well in the morning and you’re good to go!
Nutrition facts per serving: Calories: 179; Calories from Fat: 122; Total Fat: 13.5g; Saturated Fat: 1.8g; Sodium: 270mg; Total Carbohydrates: 14.0g; Dietary Fiber: 5.2g; Sugars: 5.0g; Protein: 4.8g
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