First off, a little bit about the amazingness of chia seeds.
Four tablespoons of chia seeds supply as much calcium as three cups of milk, as much magnesium as 10 stalks of broccoli, as much iron as one-half cup of red kidney beans, 30% more antioxidants than blueberries, 25% more dietary fiber than flaxseed and approximately the same amount of omega-3 as a 32-ounce fillet of salmon. (from this article)
This reminded me how much I like chia seeds, so I looked around at a few different recipes. I found a lot for breakfast puddings and threw something together.
This. is. amazing. It makes enough for the girls and I for breakfast, but we aren't big breakfast eaters.
KPM's Chia Breakfast Pudding
4 tbsp chia seeds (I get mine in bulk from either of these websites Raw Life or RawFoodWorld)
2 tsp flax seeds
2 cups coconut milk
1 tbs honey
1 tsp cinnamon
1 tsp vanilla
Generous dash of nutmeg
Mix the chia seeds with 1 cup of the coconut milk. Let them gel for about 15 minutes. Add in everything else but the fruit and let it gel for another 5 minutes. Add the fruit on top and serve.
When I make chia gel, it usually needs to set for 15 min. I'm not sure what it is about this mixture that it didn't gel up as much, but I am going to make it the night before and let it set overnight to get that real tapioca texture.