I’m continuing my path down soaked chia seed breakfasts – and enjoying myself! This particular creation is chocolatey, peanutty, and utterly delectable. No sweetener made any appearance in mine, further enhancing the rich flavour. If you must, rice malt syrup or a bit of dextrose would be acceptable.
This is a fantastic breakast if you’re trying to avoid excess carbohydrates. Unlike soaked oats, chia seeds are wonderfully ‘thirsty’ without all the starch. Their texture is so amazing – like little jelly seeds!
I topped my chia bowl with cinnamon, nuts, and a seed mixture. I also made my soaked chia very milky because I prefer it less thick – if you use the measurements given, you’ll get a slightly more liquidy mixture. Just stir in a bit more milk to get a texture like mine!
Chia seeds are absolutely bursting with protein, omega-3 fatty acids, calcium, and fibre. Flaxseeds add more fibre, omega-3s, and protein, and psyllium boosts the fibre even more. Cocoa whips this up with some antioxidants, and cinnamon provides blood-sugar-regulating benefits. Yoghurt, if using, adds even more protein . . . must I go on? Just make the chia!
This recipe can be gluten-free, grain-free, dairy-free, egg-free, and vegan.
Serves 1
Ingredients:
– 2 Tablespoons unsweetened yoghurt or milk of choice
– 1 Tablespoon crunchy peanut butter
– 1-2 Tablespoons cocoa powder, depending on desired darkness
– 1/2 teaspoon cinnamon
– 1 teaspoon psyllium husks
– 1 Tablespoon ground flaxseeds
– 1/4 cup chia seeds
– 1 cup milk of choice
– nuts, cinnamon, seeds, etc. (to garnish)
Method:
1. The night before you want to eat this, mix together the yoghurt (or milk), peanut butter, cocoa, and cinnamon, in your serving bowl. Add the rest of the ingredients – bar the toppings – and mix well. Make sure there aren’t any lumps! Cover and refrigerate.
2. The next morning, unveil your magical creation. Garnish as desired, and enjoy! 🙂
Weirded out about gooey chia seeds? Check out my recipes for soaked oats in the “Breakfast” category.Â
