|a great excuse to eat maple syrup|
Summer vacation is O-V-E-R! That means no more lemon poppyseed pancakes, waffles, or delicious baked goods for breakfast. Who has time for that when they're scrambling to lesson plan ( I would never do this. No. Not me), walk the dogs, pack a lunch and eat breakfast? It does mean breakfasts that can be prepared while multi-tasking, travel well and can be eaten well after they have been prepared.
Flax Chia Vanilla Pudding
1 C soy milk (or milk of your choice)
2 Tbsp chia seeds
1 Tbsp ground flax
1 Tbsp vanilla paste
1/2 tsp cinnamon
2 cups mixed fruit (e.g. strawberries, bananas, mango, pineapple)
1 tsp maple syrup
Warm milk over medium heat milk until hot and steamy.
Add chia seeds, ground flax, vanilla, and cinnamon. Allow to simmer for approximately one minute.
Poor into a wide shallow bowl. Allow to cool (at this point I usually put the whole bowl in the freezer because I'm impatient).
Once mixture is cool whisk until desired volume is reached.
Top with mixed fruit and maple syrup.
|breakfast in no time|
If all of the above seems like a little much and you remember to plan ahead simply place all of the ingredients in a bowl (with the exception of the fruit and maple syrup) and allow to soak overnight. Whisk (or not if you don't mind a gelatinous chunk). Top with fruit and maple syrup.