I don’t think I can emphasize enough how hard it is for me to get out of bed in the mornings—like it is actually a serious problem at times. Part of my brain knows that I am making my morning routine a bit more and more frantic with each horizontal moment that ticks by, but it is so hard to care. What could the outside world possibly offer me that is better than the total warmth and comfort of my snuggly nest? Especially when there is a good book at hand and the world’s laziest dog snoring away next to me. Because of my proclivity for lengthy wakeups, I learned a long time ago that “I’ll just do it in the morning” is one of the rudest things I can do to my future self, so I have gotten into the habit of doing my morning meal prep the night before. Chia seed pudding is the definitive MVP for this practice. It is super quick to make and one of the few foods that is better after sitting overnight in the fridge. For this particular recipe variation, I wanted to try including herbs that pack a little extra oomph to help me show up for the day (however reluctantly) bright-eyed and bushy-tailed.

On its own, chia seed pudding provides an array of ideal day-starting nutrients such as omegas, antioxidants, protein, and fiber. The hype is very well-earned in this case. Chia is most definitely a superfood. Adding maca and ashwagandha gives this recipe an extra boost of adaptogenic and energy-supporting goodness. Maca root hails from the Andes Mountains and is prized as an ally in supporting natural energy and stamina*. Ashwagandha is one of the better-known and revered Ayurvedic herbs. As an adaptogen and nervine, ashwagandha is believed to promote vitality, support cognitive function, and aid in coping with stress*. Ashwagandha and maca have a pleasant nutty and earthy flavor that I find delightful with cinnamon. For those looking for a more traditional pudding flavor, cacao is an excellent companion, both in herbal action and in flavor!

Overnight Chia Seed Pudding Recipe

Makes about 3/4 cup.

Ingredients

• 1 cup organic oat milk or milk choice (for ultimate creaminess, I like to use "barista" oat milk)
• 2 Tbsp. (or to taste) organic agave or maple syrup
• 2 Tbsp. organic chia seeds
• 1 tsp. organic maca root powder
• 1/2 tsp. organic ashwagandha root powder
• 1/4 tsp. organic vanilla extract
• 1 pinch of organic cassia cinnamon powder
• 1 pinch of sea salt

Directions

1. Pour milk, syrup, maca, ashwagandha, salt, cinnamon, and vanilla into a wide-mouth jar with tight-fitting lid, and whisk or shake until fully combined.
2. Add chia seeds to the milk blend while stirring.
3. Let chia seed mixture sit for 30 minutes, stirring every 10 minutes or so to break up any seed clumps that may form as it begins to thicken.
4. Seal jar and set in fridge overnight (or until desired consistency is reached).
5. Transfer to serving dish, garnish with toppings of choice, and enjoy!
   
   

Pro Tips:

• For a chocolate version, try adding 1 Tbsp. of organic cacao powder in place of the cinnamon during first step of this recipe. You may also want to add a touch more milk and sweetener for this variation, I usually judge this by taste after I add in the chia seeds and it starts to thicken. 
• For larger quantities, you can double or triple this recipe. Keep in mind that chia seed pudding is best consumed within 3-5 days.
• You can “revitalize” overly thick chia pudding by stirring in a splash of milk before eating.
  
  

Want SOME MORE BREAKFAST INSPIRATION?

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• Chia Seed Pudding with Pumpkin Spice
• 3 Healthy Chia Seed Pudding Recipes
• Elder Berry Syrup Overnight Oats

*The statements in this blog have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. For educational purposes only.