Finally, a recipe that combines my love of root vegetables, chia seeds, and fall flavors!
You all know by now how I rant and rave about the health benefits of root vegetables and their anti-aging capabilities. But I’ll admit, I’ve always been torn about having a chia seed-based breakfast or a root-based vegetable breakfast. They both pose amazing health benefits. But should I invest in a vitamin A and fiber-rich breakfast, or a breakfast loaded with heart healthy omega-3s?
With today’s breakfast, I no longer have to choose. I can now reap the benefits of a vitamin A-rich breakfast and the benefits of omega-3 fatty acids all at once! Enter pumpkin pie chia seed pudding with cranberry compote!
I’m not going to lie. Every bite of this breakfast tasted as good as it looked! The best thing is it only took about five minutes to make. The key to making this breakfast is actually taking a few minutes (and by few, I literally mean five) to whip this up. Then, all you need to do is place the chia putting mixture in the fridge and let basically let your fridge do all the work 🙂
If you’re wondering about the cranberry compote, recall that I made it a while back in my flourless chocolate cake recipe. It’s a relatively simple way to make cranberry sauce and honestly I only used it because I had some leftover roast chicken lying around and made the compote as a side dish. Feel free to use other fresh or frozen fruits. Also note that you DON’T have to serve this chia pudding parfait style. It was honestly something I thought of at the last minute!
The bottom line is, chia seeds are a great way to start the day. Root vegetables are also an under-rated food for breakfast. Now, you have a breakfast that combines both of these awesome health benefits.