Try making this Chia Seed Breakfast Pudding the night before for a ready-to-go breakfast the next morning!
I forgot how much I love chia seed pudding! Warm oatmeal usually replaces chia seed pudding during the cold winter months and even though the mornings are still freezing, I’m bringing it back! (wishful thinking that warmer weather is on its way!)
The other reason I am incorporating chia seed pudding into my day is for the added nutrition needed now that I’m well into my third trimester. During the third trimester calcium needs increase due to rapid fetal bone development. If calcium intake is not adequate, the mother’s body will pull calcium from her own body to accommodate for the baby’s needs. Which is pretty cool, but leaves mom depleted and at risk for osteoporosis later down the road.
One dairy free solution to high calcium needs is chia seed pudding!
When made with soy milk, this one meal will provide around 35% of my calcium needs! It also provides 20 grams of protein and 18 grams of fiber, which is a much-needed hefty dose especially during pregnancy!
Not only do chia seeds contain ample amounts of calcium, they are omega 3 fatty acid powerhouses! Omega 3’s are essential for baby’s brain and eye development, which is at its fastest growth spurt during the last trimester. Omega 3 fatty acids are also shown to prevent depression during pregnancy as well as postpartum.
- Add all ingredients to a small bowl and whisk. Let it sit for a few minutes and whisk again to prevent clumping. Repeat 1-2 more times, cover and place in the refrigerator overnight.
- Eat as is or serve with fresh fruit or granola, enjoy 🙂
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