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Chia pudding and homemade milk

Milk in any shape or form can get very expensive for a family of four. We mainly drink oat and almond milk in our house. Now Noah has started to drink “regular” milk too, so I decided to make my own oat and sesame seed milk when we ran out today. It was super easy and Noah liked it more than store bought. Probably because it taste more like his oatmeal he eats everyday. Anyway, all you need is a blender (in my case I used a hand held blender) and something to strain the milk in, such as a cheese cloth or a nut milk bag (what I had). I keep my milk in a glass bottle or pitcher in the fridge and it will last a couple of days. You have to stir or shake it be for serving as with any vegetarian milk.
Noah entertaining himself while I cook:)

From the milk, I also made a chia pudding that I ate for breakfast. I’ve talked about chia seeds before and they are super nutritious. Chia seeds are part of our daily diet. I love giving it to the kids for what better way for them to reep its benefits of protein, Omega 3 and calcium. Chia pudding gets you going in the morning, is a low fat and low glycemic index food. This recipe was based on my friend and raw food Goddess Wendy’s web site.

Oat and sesame seed milk
1/2 cup old fashion oats
1/4 cup un-hulled sesame seeds
4 cups water
1 pinch of sea salt
1 tbs maple syrup (more if you want it sweeter)

Combine everything in a blender and process for a minute or two. Strain milk and it’s done. Now was that not super easy????

Chia and raspberry breakfast pudding (or a great snack)
1 cup milk of your choice 
1 1/2 tbs chia seeds
1 tbs maple syrup
1/2 cup raspberries (or use any other berry instead)
1 tbs bee pollen

Combine milk, chia seeds and maple syrup in a food processor or blender and mix for 1 minutes. In a small bowl stir in the raspberries and place in fridge overnight or an hour at least. Before serving sprinkle bee pollen over.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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One comment

  1. Yum! I can’t wait to try this! Thank You 😉

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