Pudding might not be the right word for breakfast/snack but chia gel doesn't sound nearly as appetizing. About 5 years ago after a 5k a vendor was handing out bags of milled chia seed to promo their new "running superfood." From that day forward we've been sprinkling it on all of our food through a pepper shaker which is convenient (but tricks a lot of guests).
Chia seed is high in protein, fiber and Omega 3s so it helps your body protect against inflammation and also changes the way your body converts carbs into simple sugars which may help control blood sugar. One of the most interesting things about chia seeds is that they can absorb up to 10 times their weight in liquid, making it ideal for this "pudding" and helps you feeling fuller longer. You can find potential benefits of eating chia seed all over the web, if you are interested in knowing more about the superfood, definitely look it up. I could go on and on about all I have read but that is boring compared to the pudding potential I'm about to show you.
1/4 cup chia seed
2 cups unsweetened vanilla almond milk
Handful of chopped pineapple and raspberries plus a little more to sprinkle on top.
These 2 simple ingredients serve as the base to any chia pudding you could imagine. You may want to add agave nectar or sugar to sweetened this mixture because without fruit it can be bland. To avoid adding that, I used the about a handful of pineapple and raspberries to sweeten the almond milk. To do this I added the almond milk and fruit to my food processor and pulsed until it was smooth and light pink in color.
Once you've done that, pour your seeds into a bowl and add the almond milk on top. Cover with plastic wrap and allow to sit for a minimum of 4 hours. I usually do this the day before I'll be eating it and allow it to sit over night for maximum pudding effect.
The texture can definitely take some getting used to so to add a little crunch to each bite I like to top my pudding with fresh fruit and granola. Topping choices are unlimited. My favorites have been cinnamon with banana and berries and nuts. The tart/sweetness of the raspberries and pineapple makes a winning combo though.
I make mine into individual servings to make it easy to grab in a hurry. The pudding lasts about 4 days in the fridge if you let it...but I doubt it will make it that long.