Why have boring old chia pudding when you can have CEREAL MILK chia pudding?! A throwback to my childhood, this chia pudding is the right amount of sweet thanks to toasted cereal that is soaked in the milk beforehand.
For the cereal, I used Nature’s Path Organic Whole O’s because it isn’t too sweet. The first round of pudding I made I used Aroy-D coconut milk in the tetra pak and it was actually too thick and the coconut taste was over powering. The second time around I used a combination of cashew milk and canned coconut milk and it was the perfect texture- thick but not too thick and not overwhelming coconuty.
- Category: Breakfast
- 4 c milk of choice
- 5 c cereal of choice
- 5 tbsp. chia seed
- Preheat the oven to 300°F. Spread the cereal on a parchment-lined baking-tray. Bake for 15 minutes, until lightly toasted. Cool completely, then transfer to a large bowl or jug. Pour the milk into the jug and stir vigorously. Allow to steep for 20 minutes at room temperature.
- Strain the mixture through a fine-mesh sieve into a medium bowl. This will yield about 1.5 cups of milk. Stir in the chia seeds. You may need a tablespoon or so more of chia if you get more cereal milk than I did.
- Let sit in fridge for 1-2 hours or overnight. Give it a good stir before eating.