Truth be told, I’m totally not a fan of overnight oats. It gets sticky, mushy, and oatmeal – in general – is better served hot. That might be an unpopular opinion but it does force me to switch up a breakfast game a bit.
So I thought, what could make an enjoyable, rich breakfast without sacrificing nutrition and taste? Something that can have complex carbohydrates, healthy fats, protein, omegas, antioxidants, and all that good stuff.
Chia seeds!
Obviously chia seed pudding is nothing new if you’ve been in the healthy-food-gang for a while but I’ve always loved its gel-like texture. It reminded me of tiny tapioca balls that I used to eat in coconut milk growing up. Which kind of inspired me to use coconut milk in this recipe. And I thought, combining overnight oats and chia seeds for pudding might be a much better option than mushy oats.
I’m sorry if you’re an overnight oats lover. I really cannot hang. Kudos to you.
Strawberry Banana Chia Seed Pudding
Ingredients
- 1/3 cup chia seeds
- 1/4 cup quick or rolled oats
- 1 banana
- 3/4 cup strawberries
- 1/5 cup full fat coconut milk
- 1 tsp vanilla extract
- 2 tbsp agave
- 2 tbsp strawberry jam
Instructions
- In a mason jar or medium sized container, add your chia seeds and oats. Pour the coconut milk and stir until all ingredients are well combined. Mix in the vanilla extract and agave syrup. Properly store in refrigerator and chill for at least 3 hours or overnight.
- Once chia seeds and oats have been set into a pudding-like consistency from storing, chop bananas and strawberries to top with your pudding. To add a bit more strawberry flavor, add a tablespoon of strawberry jam. You may also add nut butters, nuts, and other seeds for toppings.