🥄 Chia Seed Breakfast Pudding

Cooking for people - feeding my family and sneaking nutritious benefits into delicious meals - is my love language. Nothing makes me happier than preparing a dish that brings smiles, second helpings, and satisfied silence. Whether they realize it or not (or care or not), they just enjoyed something that was not only tasty, but genuinely good for them.

Put me in front of a camera, on a stage, or in a room full of people, and I’m completely at ease. Public speaking? No problem. Presenting? I’ve got it.

But cooking for people I don’t know? That’s where the nerves kick in.

When I’m doing a demo, I suddenly become hyper-aware of every detail. The thought of someone not liking what I made - that’s my biggest fear. Has it happened? Not yet. Do I still worry every single time? Absolutely.

Take this recipe, for example. I recently made it for a live cooking demo at the Family RV Association Rally in Perry, Georgia. Chia Seed Pudding… with an oatmeal crumble… as a breakfast… for a crowd.

Bold choice, right? Or maybe just a little bit crazy. Either way, the crowd loved it and asked for the recipe so here it is:

My apologies, but I measure with my heart! Please use this recipe as a “guide” or template to this delicious, packed with goodness breakfast.

INGREDIENTS

PLAIN WHOLE FAT GREEK YOGURT (I prefer Organic, Grass-fed dairy any time I can get it)

CHIA SEEDS

MAPLE SYRUP (the real stuff)

WHOLE FAT MILK

OATMEAL (sprouted rolled oats / or whatever oatmeal you prefer)

FRESH FRUIT (your choice)

BUTTER

CINNAMON

SALT

INSTRUCTIONS (for two servings)

Mix one cup of yogurt with 2 tablespoons of chia seeds + tablespoon of syrup (depending on how sweet you like) + cinnamon (to taste) + drizzle of milk to loosen mixture (mixture will stiffen up when chia seeds bloom). Set aside.

In a dry, hot pan, toast about a cup of the oats. Keep moving in pan so not to burn. Only want to toast until oats turn slightly brown and you can smell them (will smell “nutty”). Sprinkle a pinch of salt and cinnamon. Keep toasting.

Lower heat and add a teaspoon (or one pat of butter) and a drizzle of maple syrup. Keep mixing with wooden spoon or spatula until mixture becomes “caramelly.” Turn off heat and let pan sit on burner.

While oat mixture cools on burner, scoop serving (half of yogurt mixture) into bowl. Top with your favorite fresh fruit – my favorite choices are strawberries, blueberries and blackberries – you do you – then top with a few tablespoons of the oat “crumble” (add as much or as little as you like – this is the best part, in my opinion) and serve.

The yogurt mixture and the oat mixture store well (separately) in containers in the fridge. Just save and use another day!