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Thanks for visiting my travel and food blog. Around here, it's all about being well-fed (with lots of plant-based recipes) and wandering as often as possible. Sharing travel tips and inspiration is my favourite—along with bright lipstick and baseball! Happy wandering <3

Coffee Chia Pudding (vegan, gluten free)

Coffee Chia Pudding (vegan, gluten free)

I'll admit it: I'm not a morning person. I'm an up-all-night with a sketchbook, sitting watching the moon kind of person.

In other words, I'm a full-fledged night owl.

And, let me tell you, the world is not always kind to us night owls.  Morning meetings, 8:30 AM required lecture classes and early check-in times for international flights: These feel like personal punishments. We rise, bleary-eyed and bewildered, wondering why the universe hates us so much to make the alarm go off in the single digits. 

There is only one balm that heals such wounds: coffee.  The smell of it brewing can rouse me from bed at the earliest hour, and it's taste can even bring a smile to my sleep-deprived face.

My coffee obsession always has me on the hunt for ways to get a fix of it's distinctive flavor, and thus this easy pudding was born.

For those new to chia pudding, it's made by mixing chia seeds with liquid- typically, vanilla soy milk. Chia seeds are high in protein and vitamins, making them a nourishing start to your day (or a healthy dessert option!).

The best part? A chia pudding can be thrown together in 5 minutes. Left overnight in the fridge to thicken (or for a 3 hour minimum), you'll be waking up to breakfast beckoning you. 

Top it with your fresh fruit of choice (I loved the contrast of sour cherries!), nuts, shredded coconuts or even chocolate chips to take things to the next level.

This recipe makes 2 servings, and keeps in an airtight container in the fridge for 5 days.

 It's as good a lure as any to get you outta bed.

 

Coffee Chia Pudding

By Morgan Mullin/ Serves 2/ Vegan, Gluten Free.

You'll need

3 tbsp chia seeds

1/2 cup plain milk of choice (I used unsweetened, plain almond milk)

1/2 cup cold brewed coffee

1-2 tsp maple syrup or other liquid sweetener, to taste

Fresh fruit for topping (optional but recommended!)

What you do:

In a small mixing bowl, measure out your chia seeds. Add milk of choice and coffee. Whisk thoroughly. Cover with plastic wrap/lid and refrigerate for min. 3 hours but preferably overnight. Before serving, whisk again to re-distribute seeds and de-clump pudding. Serve immediately topped with fresh fruit, coconut flakes, nuts or chocolate chips.

 

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