Sometimes you don’t have time to pull out pots and pans in the mornings and whip up a fancy breakfast. That’s when I fall back on chia seeds. They soak up liquid quickly without needing to be cooked for a porridge like texture and a quick breakfast or even dessert. And there are really no boundaries to what you can flavor chia seeds with!
For this recipe I use cashew milk because I love the creamy, natural taste of it. Cashew milk is harder to find, so make your own by adding 1 tablespoon of cashew butter and 1 cup of water to your blender. Blend for 2 minutes until creamy and homogenous. I make this nut milk for cheaters out of every nut butter in my pantry, and you can keep it in a glass bottle for up to 3 days. If you can’t be bothered to whip it up for this recipe, use any nut milk you have.
Once you wake up, go to the kitchen and soak the chia seeds. Go and do whatever else you do in the mornings: shower, meditate or call your mom (hey, I do!). Add grated apple and maple syrup and you are done. This must be one of the easiest breakfasts ever and I promise it is not lacking taste!
If you really have no time at all in the morning, start soaking the chia seeds in the evening in the fridge and just add an extra ¼ cup of cashew milk in the morning to get it creamy.
Preparation time: 3 minutes
Soaking time: 20 minutes
For 1 serving:
1 cup cashew milk (see above for tips)
¼ cup chia seeds
¼ apple, roughly grated (with skin or without, whatever you like!)
1-2 Tbsp maple syrup
Combine the cashew milk and chia seeds in a bowl. Let sit for 20 minutes, stirring once or twice in between. The chia seeds should come out like a creamy porridge.
Stir in the grated apple and drizzle with maple syrup. Done!