This vanilla chia pudding recipe comes from Amy Chaplin’s beautiful book At Home in the Whole Food Kitchen which has been in my cookbook library for the last few years but I’ve been revisiting. It’s a great one.

It is fantastically easy and my go-to make ahead breakfast. Top it with berries, stewed apples or my favorite, simple fruit sauce. I often take it with me on long teaching days when I need something quick and nutritious to eat. My favorite container is this Klean Kanteen insulated canister…

And this is my favorite on-the-go cutlery from Black + Blum…

VANILLA CHIA PUDDING

serves 6 - 8

1/2 cup chia seeds

1 vanilla bean

1 cup raw cashews, soaked for an hour or two

4 cups filtered water

7 Medjool dates, pit removed

pinch of sea salt

1/4 teaspoon cinnamon

2 tablespoons coconut butter or coconut oil

4 teaspoons vanilla extract

Place chia seeds in a medium bowl.

Drain and rinse cashews, and add to blender with 4 cups water, dates, salt, cinnamon, coconut butter or oil, vanilla extract, and the scraped seeds from the vanilla bean (add the vanilla bean pod to the bowl with the chia seeds). Blend on high until completely smooth.

Pour only one cup or so of the liquid into the bowl with the chia seeds and whisk thoroughly to prevent clumping. Add remaining liquid and whisk again. Let mixture sit for 10 minutes, whisking a few times. Place in fridge for at least 2 hours (preferably overnight) or until completely chilled. Remove vanilla pod before serving. Store in the fridge for up to five days.