Chia Seed Pudding with Hemp Hearts

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.