Associate web editor Rochelle Bilow really loves breakfast. Sure, she’s a morning person by nature, but what she really digs about breakfast is that it’s an opportunity to start the day on the right foot. It’s a chance to eat something healthy, fast, and homemade. Here, she’s sharing a recipe for chia pudding that was created by very happy accident.
The other night, I cracked open a can of coconut milk for some extra-creamy mashed sweet potatoes (super delicious and totally vegan—highly recommended!). I only used about half of the can, but there was no way I was going to dump the rest of that creamy, sweet goodness down the drain.
Instead, inspired by the almost-too-ripe banana on my counter and a glass jar full of chia seeds, I decided to get a little crazy and make pudding. Breakfast pudding, that is. It couldn't have been easier, and because it was completely prepared in advance, in the morning, the only thing I had to worry about was making coffee and making sure my socks matched. It was so good, I've made it a couple times since. Here's how I do it:
For one serving of pudding, you'll need a half-cup of coconut milk, 1 very ripe banana, 1 tablespoon liquid sweetener (like agave or honey; I like brown rice syrup), 2 tablespoons chia seeds, a pinch of salt, and a dash of cinnamon, nutmeg, or any other baking spice you like. This recipe very easily doubles, triples, and quadruples, so feel free to make enough for a crowd, or for yourself to eat all week.
Start by mashing the banana with a fork in a bowl. Then add the sweetener and the coconut milk, making sure that it is very well-combined. I buy full-fat coconut milk, which often separates into its cream and liquid parts. You're looking for a pourable consistency, so you want them to be fully mixed. Sprinkle in the chia seeds, salt, and cinnamon. Stir to fully incorporate everything. It will have a thick texture, and will continue to thicken as the chia seeds expand.
Cover the bowl and refrigerate overnight. In the morning, stir again and dig in. It's thick enough to spread on toast or graham crackers if you want to get really crazy. I have a feeling this would also be amazing topped with lightly salted chopped cashews, although I haven't yet tried it. BRB—going to make another batch.