The Cascade Kitchen: Omega-packed chia pudding

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: 

1. In a sealable container, combine the chia seeds, hemp hearts, flaxseed, cinnamon, and salt together. 
2. Add the maple syrup and plant milk and stir until well combined. 
3. Let the mixture sit for 2 minutes to allow the chia seeds to bloat and thicken up a bit.
4. Stir again, seal the container, and store in the refrigerator for two hours or overnight. 
5. Add your preferred toppings (berries, fruit, nut butter), and enjoy! 

Sydney Marchand

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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.

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