Quick & Easy Plant-based Breakfast

The path to a animal free diet can seems overwhelming when the simplest things in your life, feel upended and unobtainable. Finding a resource with healthy and economical choices is key.

For the second Meatless Monday of 2018, let me introduce you to Oh, She Glows! A fantastic, and mostly raw, plant-based resource.

Behind this website, and the delicious recipe below, is Angela–a dedicated, nutrition based blogger who has an app, cookbooks, and a newsletter–which I highly recommend. (It’s free! And what’s better than delicious recipes showing up in your inbox? Not much.)

Here is her–quick and easy–Chia Seed Pudding! [For the original recipe, please visit the Oh She Glows website.]



For the chia pudding:
  • 3 cups unsweetened almond milk
  • 1/2 to 3/4 cup chia seeds, as needed
  • 1-3 tablespoons of pure maple syrup, to taste (optional)
Suggested toppings:
  • Granola
  • Fresh fruit
  • Coconut flakes
  • Pure maple syrup
  • Cinnamon
  • Nuts and seeds
  • Banana Soft Serve


  1. Whisk the almond milk, chia seeds, and sweetener together in a large bowl. (For a thin and runny chia pudding, use 1/2 cup chia seeds. For a thick chia pudding, use 3/4 cup chia seeds.) Let sit for 5-10 minutes and then whisk again (this just helps prevent clumping).
  2. Cover and chill in the fridge for 3 hours, or overnight. It helps to stir the mixture every so often during this time, but don’t worry if you can’t.
  3. Stir well before serving. If it’s too runny, whisk in more chia seeds and let it sit again until thickened. If it’s too thick, thin it with a touch of milk.
  4. Portion into bowl(s) and add your desired toppings. Leftovers will keep in an airtight container in the fridge for 3 to 5 days.


Why Chia Seed Pudding? Well, chia seeds are high in fiber, low in fat, and carry a heavy dose of potassium, magnesium, and calcium–two very important things for strong bones. When you mix Chia Sees with Almond Milk (also high in calcium, vitamin A, potassium) and fresh berries of choice–like Blue Berries (vitamin C, B-6, Iron) or Strawberries (vitamin C potassium), you have a complete breakfast filled with fiber, healthy fats, vitamins, and minerals.

To keep this the healthiest version, I also recommend making your own Almond Milk. By making our own plant-based milks, you are guaranteeing the ingredients are what is right for you.

How is this economical? Always remember the key to cost control is BUYING BULK. Grocery Stores like Whole Food or Sprouts Farmer’s Market have a variety of ingredients that won’t break the bank, because you can purchase only the amount you need. If you don’t live near to a Whole Foods or Sprouts Farmer’s Market–check out Nuts.com or search your neighborhood for alternative suppliers.


Published by AS Youngless

AS Youngless is a speculative and fantasy-based fiction writer who lives in sunny Los Angeles with her husband, son and dog named Missy.

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