All hail this ridiculous chia pudding! Hazelnut milk lends the most luxurious and decadent flavor to this chia breakfast. Chia pudding for breakfast is one of my all time favorite easy meals to prep and the payoff in nutrition continues to astound me. I topped this bad boy off with a quick berry nice cream. Did you know the hazelnut is Oregon's official state nut? Over 99% of America's hazelnuts come from Oregon! Let's go visit!
Hazelnuts are a premium source of calcium, coming in second to almonds. The sweet, toasty flavors of hazelnuts make them ideal for a pairing with chia seeds which have no flavor on their own. You can certainly eat this variation of chia pudding without the berry topping but for an antioxidant rich punch- whip up this nice cream in minutes. This beautiful, rustic tapioca is the perfect breakfast for a go-get'em kind of day.
Vanilla Hazelnut Chia Pudding
- 1 cup hazelnut milk
- 1 tsp vanilla
- 4 tbl chia seeds
- 1 scoop collagen (optional)
Berry nice cream:
- One half frozen banana
- 1/4 cup frozen blueberries
- 1/4 cup frozen raspberries
- 1/4 cup or so of unsweetened vanilla almond milk or more hazelnut milk
- Add hazelnut milk, vanilla, chia seeds and collagen powder to a mason jar or glass container. Shake vigorously or stir with a wooden spoon.
- Place in fridge overnight to thicken.
- If you your chia pudding is too thick add a splash more hazelnut milk. Too thin? Just add a tsp more of chia seeds. Wait 30 minutes.
- Top with berry nice cream if desired!
To make berry nice cream:
- Add all ingredients to a high speed blender. Blend until smooth and very thick. If using a Vitamix- use the tamper to get things moving.