I love overnight chia pudding…but it never satisfies me. Adding some gluten free rolled oats and nut butter allows it to become a much heartier breakfast. I enjoy blending my chia seeds with a few other ingredients first, before mixing all together. I prefer the texture over leaving them whole. This also helps those sneaky, slimy chia seeds from nesting somewhere in your teeth when you eat them! This recipe is a staple in my meal planning so that I’ve always got something to eat in the morning. Double the recipe for much more!
OVERNIGHT CHIA OATS
1 cup milk of your choice (I prefer unsweetened almond, hemp or full fat coconut milk)
1 1/2 tablespoons chia seeds
2 tablespoons maple syrup (raw honey or coconut sugar)
1/2 teaspoon cinnamon
1 cup gluten free rolled oats
4 tablespoons nut butter of choice (I love almond butter for this)
Add first 5 ingredients to blender and blend well (this helps grind chia seeds to make a thicker consistency, but it is optional). Mix all ingredients together in bowl then pour into 2-3 separate jars (depending on what you’d like your serving size to be). Cover and leave in fridge overnight (at least 6 hours). Garnish next day with toppings of your choice. Keeps in fridge for 2-3 days.
Notes: If you need to boost the protein of this breakfast, consider adding a scoop of whey to this recipe. If you need to make this breakfast lactation-friendly, add a tablespoon of brewer’s yeast to recipe.