The texture of food is a HUGE component in any meal. Have you ever completely disregarded a dish or a food because of its texture? I certainly have. I love eggplant, but the texture of it cooked is a huge turn off for me. As a result, I have to cut it up into tiny cubes just to be able to bear it.
Because of my strange obsession with texture, I’ve always been wary of trying chia pudding. Instagram photos of beautifully decorated chia puddings have caught my attention for a while now, but I was always worried the texture would ruin it for me – and chia seeds are an expensive ingredient to experiment with.
But this week, I got up the courage to move out of my food comfort zone and make my first chia seed pudding. The verdict: It was fantastic! I thoroughly enjoyed the texture, and the flavours were wonderful. My mum, on the other hand, couldn’t stand the texture. Each to their own.
There are so many variations for this superfood meal, and I’ll be sure to post more as I figure out which flavours work best together. In the meantime, try this cinnamon berry chia pudding recipe for a healthy dessert, or even breakfast!
- 1/2 cup chia seeds
- 2 cups milk (I used unsweetened macadamia milk)
- 2 tspn honey
- 1 tspn cinnamon
- Blueberries and sliced strawberries to serve (fresh or frozen)
- Place chia seeds and milk together in a bowl or container and stir until combined.
- Add honey and cinnamon and combine well.
- Leave for 8-12 hours until chia seeds swell and absorb milk.
- Serve with berries and (optionally) shredded coconut.
- If the texture isn't your thing, blend the mixture in a blender for a smooth consistency.
- This is a fabulous recipe to meal prep, giving you a healthy, on-the-go breakfast for the week.