Eggs are great, but I typically prefer something sweeter at breakfast time (anything that makes waking up early feel like a treat is a plus in my book). Enter chia pudding. While its texture feels decadent — similar to tapioca or rice pudding — it’s a completely reasonable start to the day, provided you don’t douse it with maple syrup, honey, or other sweeteners.
As we’re in the heart of pumpkin spice season, I’ve been giving my morning bowl a squash-y update as of late. Reminiscent of pumpkin pie, it keeps me full until lunchtime and is a great way to get in a festive Fall mind-set, even in California, where the weather is still warm.
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