I don’t know about you guys, but the last thing I want to do during the summer is labor over complicated recipes.  It was way.too.long of a winter for that nonsense.

This recipe is perfect for days (summer or not) when you’re craving a creamy, healthy and easy breakfast or snack. It only takes about 5 minutes to whip up. I like to make it at night and enjoy for breakfast.

Since I’ve discovered hemp hearts a few months ago, I’ve been adding them to everything and I discovered they make a great topping for chia seed pudding.  They add a mild nutty flavor, and hemp seeds are an excellent source of essential amino acids – something uncommon for plant protein sources. Two tablespoons contains about 6 grams of fat, 2 grams of fiber, and 5 grams of protein. I prefer the manitoba brand.

As for chia seeds, they’ve earned their reputation as a trendy superfood partly because of their impressive nutritional profile. They contain 5 grams of fiber per tablespoon and the essential omega 3 fat – ALA.

The chia seed pudding texture can be a little odd if you aren’t used to it. But I’m a weird-food-texture-phobe (yep, that’s a thing) and I enjoy it so hope you will too!

Chia Seed Pudding Recipe with Hemp Hearts

Serves 1, can easily double or triple recipe. Generally I like 3 tbsp of chia seeds to 1 cup milk.

Ingredients: 

• 3 tbsp chia seeds
• *1 cup unsweetened vanilla almond milk
• 1 tbsp hemp heart seeds
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1/4 tsp salt

*This version is vegan but you could easily switch out the almond milk for cow’s milk.

Method: 

1. Stir milk and chia seeds
2. Wait 5 minutes and stir again
3. Add vanilla, cinnamon and salt
4. Place covered (can use a plate to cover bowl) in the refrigerator for at least 2 hours, or overnight.
5. Add hemp heart seeds and enjoy cold!

PS: We were not compensated in any way by Manitoba hemp hearts for this post; we’re simply big fans.

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Beth is a Health and Wellness expert who believes sustainability goes hand-in-hand with self care. She’s the girl whipping up kombucha cocktails at parties, and extolling the benefits of canning vegetables to anyone who will listen. View all posts by Beth Funari