It is a crisis that all of us vegan nerds face every morning… you roll out of bed and must immediately make a major decision that will have ripple effects throughout your day:
Chia pudding or green smoothie?
Struggle no more, dear readers, because I have the solution. This recipe combines the best of both classic hippie vegan breakfasts into one. It has the nutrient-dense benefits of a green smoothie, and the sweetness & creamy consistency of chia pudding. All in one bowl. It’s kind of like magic.
Strangely, this is not the first fluorescent green chia pudding I’ve made, but this one is totally different. While it does have a ton of leafy greens like a green smoothie, we’re also using dates and banana to make it much sweeter along with vanilla and a few oats for extra creaminess. In addition, this is an “instant” chia pudding where we’ll blend the chia seeds (rather than add them whole and wait for them to gelatinize overnight) so that you can enjoy the perfect consistency right out of the blender.
Makes 1 big serving
- 2 cups kale (or other greens)
- 1 cup non dairy milk
- 2 1/2 tablespoons chia seeds
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 2 large dates
- 2 tablespoons rolled oats
- 1 banana
- 1 teaspoon maca powder (optional)
This one is really easy. In your blender, combine the kale, non-dairy milk, chia seeds, vanilla, lemon juice, pitted dates, rolled oats, banana (fresh or frozen), and some optional maca powder (for an energy boost). Blend until smooth.
As mentioned, because we’re blending the chia seeds (and also adding a little rolled oats) our pudding will have the right consistency straight out of the blender. However, the chia seeds will gelatinize and thicken even more over time. If you can, refrigerate for 10-15 minutes for best results. However, because we’re dealing with blended fresh greens, it’s best served within an hour.