The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. If you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
Usually, around this time of year, I swap out my fruit smoothies for a big bowl of warm oats. But with the unusually hot October weather in the Fraser Valley, I have opted to start my mornings with a bowl of chia seed pudding instead. The added hemp hearts and ground flaxseed keep me fuller for longer and add a nice nutty flavour while giving an extra boost of protein and omega-3s.
Prep time: 5 minutes
Makes: 1 serving
Ingredients:
2 Tbsp whole chia seeds
1 Tbsp hemp hearts
1 Tbsp ground flaxseed meal
½ Tbsp maple syrup
½ cup plant milk (I like oat milk the best)
Dash of salt
Sprinkle of cinnamon
Method:
- In a sealable container, combine the chia seeds, hemp hearts, flaxseed, cinnamon, and salt together.
- Add the maple syrup and plant milk and stir until well combined.
- Let the mixture sit for 2 minutes to allow the chia seeds to bloat and thicken up a bit.
- Stir again, seal the container, and store in the refrigerator for two hours or overnight.
- Add your preferred toppings (berries, fruit, nut butter), and enjoy!
Sydney is a BA English major, creative writing student, who has been a content contributor for The Cascade and is now the Opinion editor. In 7th grade, she won $100 in a writing contest but hasn’t made an earning from writing since. In the meantime, she is hoping that her half-written novels will write themselves, be published, and help pay the bills.
