In yesterday's VeganMoFo post, I mentioned that I had raw chia oat pudding for breakfast and Dawn of VeganMoxie asked for the recipe. Who am I to deny a Tacoma girl?

My typical work-day breakfast is a riff off of vegan overnight oats, which I've written about before. However, I've modified the recipe a bit since then and tend to do things a little differently when I'm really looking for power-packed breakfast fuel to get me through my morning.

I'll start with a terribly unappetizing shot from 6AM today:

6AM is no time for a bad breakfast.

I know. It looks a little like sourdough starter gone bad. But this was before I stirred it up. You'll also notice that it's in a mason jar. Mason jars are kick-ass portable containers and they are almost all I ever use for this type of thing. (I'll get to the "ah ha!" moment on that in a minute.)

Raw Chia Oat Pudding
Yield: 1 hefty serving

1/3 cup rolled oats
1 Tbsp chia seeds
2 Tbsp ground flax seeds (flaxmeal)
1 tsp agave or maple syrup (or more, to taste)
2/3 cup non-dairy milk (I use unsweetened plain almond milk)

Optional mix-ins: 
pure vanilla extract
Mexican hot chocolate spices
raw cacao nibs
nuts or seeds
dried fruit
unsweetened coconut
nut butter

1. Combine first 5 ingredients in jar and stir to combine. 
2. Install lid and refrigerate overnight.
3. In the morning, stir and add mix-ins as desired. 

I like a "kitchen sink" approach to my breakfast, so I usually add a little of everything. The best part about this portable breakfast is that it's not only healthy, delicious and filling, but the wide mouth pint mason jars fit perfectly in my car's cup holder, so I can nosh on breakfast while I commute to work. When I arrive at the office, I just rinse out the jar, pop on the lid, and forget about it until I get home.

Happy noms!

via camera phone