Chia Trio

  Lately, the weather has been warming up quite a bit!  There were a few days last week that felt like summer had decided to come early, but they came and went so quickly.  I honestly prefer spring temperatures that hover around the high 60’s-low 70’s.  That’s my happy place.

   When the weather changes, I try to change my eating habits to suit the energy of the air.  In very hot conditions, my body seems to crave more raw foods or lightly cooked foods.  This is true of most people,  I would think.  A huge bowl of soup in 85 degree weather seems a bit unappealing, unless the soup is chilled.  I will still drink hot tea and coffee in the summer, but only when the temperature drops when the sun goes down. 
   This pattern of eating is difficult for me because I LOVE hot food.  The fall and winter are my favorite seasons because warm foods are back in vogue and they keep me cozy in the chilly air.  This year, I am determined to get myself excited for spring and summer foods.  I’m trying to eat more raw at this time.  It’s almost like a spring cleaning or “detox” for my body and eating habits before the sweltering heat of summer arrives.  
   Breakfast has been a bit of a challenge for me to convert to raw food mostly because it usually consists of some hot porridge, hot rice, hot soup, hot tea…ANYTHING hot!  I’ve known about chia pudding for a while now and I’ve tried it a few times.  Only recently did I realize how versatile and amazing this concoction is!  Thanks to a bunch of awesome healthy Instagrammers, I’ve gotten a ton of #foodspiration on how to make raw breakfasts interesting.  I’ve pretty much been obsessed with chia pudding and overnight oats for the past week now.  I eat some form of them every morning.  This is wonderful for my sleep patterns too because I can mix my ingredients the night before and they create deliciousness in my fridge come 3:30 am when I wake up!  (I know…insane.)
     This post is dedicated to three of my favorite raw breakfast puddings that I’ve created lately.  I am constantly trying new flavors and ingredients to mix things up.  It’s similar to what Chocolate Covered Katie does with oatmeal and baked oatmeal.  Please check out her recipes if you love oats and tasty dessert-inspired flavors!  They’re delectable! 
     I will definitely take her lead and try to create more fun flavors for my breakfast puddings.  I’m just getting warmed up!  (Or…cooled down?)  

           Oatmeal Raisin Cookie Chia Pudding
            Serves 1 


  • 1 cup oat milk (I make my own. The recipe follows…so easy and cheap!)
  • 2 Tb rolled oats
  • 1 1/2 Tb chia seeds
  • 1 Tb raisins
  • 1/4 tsp vanilla extract
  • 1 tsp maple syrup
  • pinch cinnamon
  • Garnish: coconut sugar, opt.


Blend the oat milk, vanilla, maple syrup and cinnamon in a blender to dissolve (or whisk briskly! try saying that 10x fast…).  Pour in a glass/bowl and stir in the rest of the ingredients.  Place in fridge overnight.  Top with some coconut sugar if desired and savor when you’re ready for breakfast!

                  Oat Milk
                  Yield: 1 cup


  • 1 c filtered water
  • 3 Tb rolled/quick oats, preferrably organic/gluten-free
  • 1/4 tsp vanilla extract, opt.
  • pinch stevia powder, opt. (or other sweetener, to taste)


Blend all ingredients in a high powered blender until completely smooth.  Use to drink, in cereal, in baking, sauces, soups, or smoothies!

               Blueberry Pie Chia Pudding
               Serves 1


  • 1 c non-dairy milk (I used unsweetened almond)
  • 2 Tb frozen (or fresh, if available) blueberries
  • 1/4 tsp vanilla
  • pinch stevia
  • 2 1/2 Tb chia seeds
  • pinch of ground cardamom
  • Garish: hemp seeds, opt.


Blend all ingredients (only 1 Tb of the berries) except chia in a blender, but not until smooth.  Some pieces of blueberry are okay-you are just looking for a nice purple hue!  Stir in the other 1 Tb blueberries and chia seeds.  Let set in the fridge overnight.

                     Cinnamon Mocha Chia Pudding
                      Serves 1


  • 2 1/2 Tb chia seeds
  • 1/2 Tb coffee or chocolate protein powder 
  • 1 c non-dairy milk (or 1/2 c milk + 1/2 c cooled brewed coffee if using the chocolate protein)
  • 1 Tb cocao powder
  • 1 tsp coconut sugar
  • pinch cinnamon


Combine all except the chia seeds in a blender to dissolve.  Pour the mixture in a glass/bowl and stir in the chia.  Top with some cinnamon or cocao powder.  Let set in fridge overnight.  Use it to recharge in the morning!  #screwstarbucks

If you want to see more foodspiration, check out my new Instagram page!  It’s just pictures of things that I eat in (mostly) real time!  Like I said, I’m totally addicted.  =D

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s