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I have long been abreakfast person.
Hannah Pasternak
A lot of oatmeal.
But earlier this summer, I fell into anoatmeal rut.
It just wasnt working for me anymore.
The oatmeal was making me sweat, and I wanted to cool down.
So I tried chia seed pudding.
In a month, thats $81.
Eventually, I had a small epiphany: What if I made my own?
(Mainly, I was thinking, Where the hell am I going to get mango puree?
Because I surely will not be making that on my own.)
So I decided Id give it a shot.
Ill skip ahead to my thesis here: I think that you should try it.
(The seeds have to soak in a refrigerated environmentmore on this later.)
Could I become the key in of person who preps their breakfast the night before?
I wasnt positive, but Ill try anything once, especially if I can do it in my pajamas.
I poured in unsweetened vanilla almond milk, just enough to submerge the seeds.
I added a few frozen blueberries, a decision that turned out to be meh.
I stuck it in the fridge and went to bed.
The next morning, what do you knowI had chia seed pudding.
But there it was: My wonderful (and cost-effective) cold breakfast.
I repeated this ritual over the next few weeks, making small tweaks each time.
Heres the thing you should know about chia seed pudding: you could make the whole thing up.
(Did you notice my use of soup spoon as a measuring tool above?)
But the good news is that tomorrow, you’re able to try it again.
While its brewing, I assemble the chia seed pudding.
I stick it in the fridge.
I take my coffee to the living room, where I do some journaling.
I get dressed and do my eyebrows; fix my hair if I need to.
I grab my jar from the fridge, and Im out the door.
It is filling, it tastes interesting, I really enjoy the texture, and it is not hot.
It keeps me feeling satisfied for two to three hours, and by then its time for lunch.
Hannahs Chia Seed Pudding
1.
Put 23 spoonfuls of chia seeds in a small jar.
Add 12 spoonfuls of oats.
Add 1 spoonful of hemp hearts and 1 spoonful of coconut flakes.
Mix well with a spoonmake sure no seeds are sticking to the bottom.
Youll want everything to be evenly distributed.
Refrigerate for 2030 minutes.
Can be made 12 days ahead of time.
