hey! hey! Meet my new favorite egg-free breakfast: Golden Milk Chia Pudding.
OK… don’t get me wrong. I love my eggs. I eat them several times a week for breakfast. But some days, I just want something a bit different. And that’s when I turn to chia pudding.
I shared my Chia Pudding Breakfast Bowl earlier this year. It’s a basic chia pudding recipe that you can add whatever makes you happy to. Today I’m sharing another fabulously delish chia pudding recipe that I am positive that you are going to love.
You guys know that turmeric is sort of “in” right now. People are discovering the amazing health benefits of turmeric and are trying to find ways to get more of it their diets. Think antioxidant. Think anti-inflammatory. One of my absolute fav ways to consume turmeric is golden milk. I drink it almost daily as my morning breakfast drink.
Today I’m coming at you with another way to enjoy the rich and spicy flavors of golden milk. The idea came to me when I saw my friends over at The Lotus Feed, a 108 acre wellness retreat center in Occidental, California, serving Golden Milk Oatmeal at one of their retreats. The idea is absolutely genius. I immediately wanted to try it with chia pudding. I am SO glad that I did! (And if you are ever looking for the most uh-may-zing space to host a retreat, be sure to check out the gals over at The Lotus Feed. They really know how to do it! )
OK… are you ready to try it? Like I said this sweet and spicy Golden Milk Chia Pudding makes an awesome breakfast food. The warming spices are perfect for this time of year. I love to add fun things like pomegranate seeds and kiwis. You can also eat it as a super easy, grab and go snack.
Golden Milk Chia Pudding Tips:
- Use either white OR black chia seeds. I personally prefer white chia seeds only because I think they are prettier. There is no nutritional difference between the two.
- Make this chia pudding the night before because it requires at least 3-4 hours in the fridge.
- Use any milk that you like. I prefer full fat coconut milk because it’s insanely creamy, but I have also used homemade coconut milk and homemade nut milk.
- I prefer my chia pudding pretty thick. If you prefer a thinner pudding, simply add a bit of milk to thin it out.
- Don’t skip the black pepper. I know it may seem strange to add pepper to a sweet breakfast recipe, but remember that the active ingredient in turmeric, curcumin, needs a bit of help to be able to be absorbed into our bodies. Studies have shown that the active ingredient in black pepper, called piperine, will increase the bioavailability of curcumin by over 2,000%.
- I use honey to sweeten this recipe. Feel free to use dates, maple syrup, or coconut sugar if you like. Or leave the sweetener out completely.
- Another way to easily make this Golden Milk Chia Pudding is to add a tablespoon or two of my Golden Milk Turmeric Paste. I keep this in my fridge to quickly make golden milk in the mornings.
Hope you enjoy! Have a healthy and positive rest of your day!
- 1 can full fat coconut milk OR 2 cups of any milk that you like (where to buy BPA free coconut milk)
- 1 1/4 tsp turmeric powder (like this)
- 1/4 tsp cinnamon powder (like this)
- 1/4 tsp cardamom powder (like this)
- 1/4 tsp ginger powder (like this)
- 2–3 pinches of black pepper
- 1 tbsp maple syrup OR honey
- 6 tbsp of chia seeds (white OR black)
- Combine all ingredients (EXCEPT CHIA SEEDS) in a blender and process until creamy smooth.
- Whisk in chia seeds and pour into glass jar. ( I use a quart size wide mouth mason jar)
- Refrigerate for at least 4 hours or overnight. Top with favorite toppings. Enjoy!
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