The most perfect weather of the year has arrived. It is cool enough in the mornings that I want to wrap both hands around a cup of coffee for some extra warmth, but by midday it has warmed up, and the sun is shining bright. I love it, and it shows in the miles I logged last week between running and cycling. The girls have been busy playing outside on their scooters and bikes, picking flowers from the garden, and we’ve enjoyed dinner on the back patio almost every day for the last week. Life is good.
Time for some fall comfort foods for breakfast and maple and cinnamon are two of my favorite flavors this time of year. Chia puddings are perfect for those mornings when you want something comforting and flavorful, but do not want the grains in pancakes and oats. You will need time for the chia seeds to absorb the milk, it will take at least four hours, so make a couple portions Sunday night to use throughout the week. I usually eat chia pudding right out of the refrigerator, but this one I warmed on the stovetop for just a minute before eating. The warmth from this and my coffee were the perfect start to this day.
|Maple Cinnamon Chia Pudding||
- 1 cup unsweetened non-dairy milk
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup
- 2 tbsp sunflower seeds
- 1/4 cup chia seeds
- Add all the ingredients, except chia seeds, to a small bowl and mix well
- Then add the chia seeds and continue to whisk for one minute to make sure they do not clump together
- Cover and put in the refrigerator for at least four hours, or overnight