grab & go chia seed breakfast

1/2 cup milk
could also use coconut milk or almond milk
2 drops vanilla
2 tbsp chia seeds
to taste
slivered almonds
fresh fruit
trail mix
Inspired by the chia seed breakfast recipe from the First Descents fundraiser cookbook, we decided to incorporate chia seed pudding into our weekday breakfast rotation. In our version, we prepare single servings in reusable glass jars the night before. Then the next morning, we simply top with goodies that we have on hand for a quick, easy, and healthy breakfast. We eat this at least twice a week.
Add the milk, vanilla extract and chia seed to the glass jar. Whisk to combine.
Let the mixture rest for a few minutes and then whisk again. This helps distribute the chia seeds evenly so that dense blocks of chia don't settle on the bottom.
Drizzle the honey on top and store the jar in the fridge overnight.
The next morning, top with yogurt, almonds, fresh fruit, and/or trail mix. Enjoy!
The proportions for chia seed pudding are 1:4 with 1 part chia and 4 parts liquid. The quantities for this recipe are for each serving. We usually prepare 2 servings the night before.

When we prepare this for Remi, our 3-year-old niece, we usually halve the proportions, so we'll use 1 tablespoon of chia with 1/4 cup milk (4 tablespoons = 1/4 cup).