The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
Mornings are usually the busiest time of the day, and breakfast is the most important meal of the day. It is nice to have an easy, quick, and healthy breakfast to help power through the day.
I recently learned about chia seed pudding. I started loving it because I can change the toppings I put on it and never get bored of it. It is a very quick and easy recipe to make because most of the prepping is done the night before. This recipe’s serving size is for one person, but it can be multiplied to make a bigger batch. It can be left in the fridge or freezer in an airtight container for a few days. Chia seed pudding can be eaten for breakfast or as a snack.
Ingredients:
- 2-3 tbsp chia seeds (depending on how thick you like it)
- 1/2 cup of milk
Toppings (can be changed to any other fruit):
- 10-15 raspberries
- Honey as needed
Instructions:
- Mix the chia seeds and milk together in an airtight container. Make sure to mix it well.
- Leave in the counter for 5 minutes and mix with a spoon once again. The chia seeds should start puffing up a bit.
- Place the airtight container in the fridge overnight or for 6 hours.
- Mix the chia seed pudding after it has rested in the fridge.
- Add the raspberries in the pudding and drizzle some honey on top.
Image: Manjot Dhaliwal
