As mercury rises in the summer, my tolerance for hot breakfast foods fades like a golden sunset and doesn’t return until fall when my body starts to crave a big bowl of steaming hot oatmeal. Standard summer breakfast fare options around here include a wide variety of smoothies, even juices, copious amounts of fruit and ample styles of overnight oats and chia seed pudding.
My adoration for anything turmeric attracted me to this golden chia seed pudding recipe. Now a ubiquitous kitchen staple, chia seed pudding is available in pre-packaged cups in the grocery store for a mighty steep price. Why buy something already made when it takes so little effort, money or time to make it from scratch?
I am all about convenience, but this golden chia seed pudding comes together in a few minutes and can be your morning starter that fills you up and keeps you going strong. Chia seeds rank as the top combined plant source of omega 3, (soluble and insoluble) fiber as well as protein. They are also loaded with vitamins, minerals and nutrients and their inherent versatility make them a dream ingredient. I recently made a chia seed jam, add chia seeds to drinks and, often times, use chia or flax seeds as an alternative to eggs in desserts.
It was the “golden” concept that really got me–hence this rice, this milk, this chai and this soup–all of which are laden with ground turmeric, an anti-inflammatory spice that adds a golden hue to everything it touches and countless health benefits.
Whether you want to dive into this pudding for a quick breakfast, savor it as a healthy mid-afternoon pick-me-up or treat yourself with dessert, this golden chia seed pudding will light up your long summer days and nights.
Golden Chia Seed Pudding
Chia seed pudding is a perfect canvas for whatever flavors you want to celebrate. Chocolate, apple pie, strawberries and even turmeric, cinnamon and ginger. This pudding comes together in no time and the sun-kissed hue is enough to attract lots of attention and curious eaters. Loaded with protein and omega 3s, chia seeds are a staple in my pantry and, now, hopefully yours as well. This recipe can easily be doubled.
- 1 15-ounce can full-fat organic coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 1/2 tablespoons chia seeds (this amount will give you a softer pudding texture, while increasing the chia seeds to 3 tablespoons will give you a thicker pudding)
- Toppings such as fresh fruit, seeds, toasted coconut, granola
In a medium saucepan over medium heat, combine the coconut milk, maple syrup, vanilla, turmeric, cinnamon and ginger.
Bring to a simmer, whisking until the spices are well incorporated and the milk is a gorgeous sun-kissed hue. This will take about 2 minutes. Transfer the golden milk to a mixing bowl and chill in the fridge, covered, at least 20 minutes or until it cools down to room temperature.
Add the chia seeds to the golden milk, stirring well to distribute evenly, making sure to dissolve any clumps that may develop. Cover and refrigerate until the seeds are plump and have soaked up the milk. This will take about 3 hours or overnight is best.
Stir the pudding again to make sure there are no clumps and spoon into serving bowls. Top with your choice of fresh fruit, seeds, toasted coconut and/or granola of choice and enjoy. Refrigerate any leftover pudding.