To Go Breakfast: Yummy Chia Seed Pudding with a surprise crunch!

If you've never had chia seeds before of even heard the name, do not be alarmed. These little balls are delicious, nutritious and can be molded into virtually any flavor you want.. During the summer I challenged myself to find delicious ways to spruce up these seeds for at least 30 days and wow was it exciting. Some "creations" or combinations were good...others not so much. But overtime I became so comfortable with the Chia Seeds that I could make a pudding with my eyes closed.
A little background knowledge: Chia seeds or "Salvia hispanica"  are incredibly good for you. They are grown in their native Spanish roots of Mexico, Bolivia, Argentina, Ecuador, Nicaragua, Guatemala, and surprisingly Australia. Chia Seeds are usually dark brown, black or white. Try and avoid buying red chia seeds as those are "immature" and not as easy to digest. Chia seeds are loaded with digestive fiber and Omega 3 fatty acids which are great for long term energy storing. The seeds are also full of calcium which of course aid in strong teeth and bones Chia seeds have also been n own to help you lose weight by regulating appetite and belly fat.

Recipe

A glass or a bowl
1/4 a cup of chia seeds
1/4- 1/3 a cup of milk (like oatmeal the amount of milk will determine thickness)
1 tsp of Vinilla
1 tsp of cinimon
Stir
Let sit in fridge for about 20 minutes
Topping:
Honey Bunches of Oats Cereal
Crush cereal into granola sized pieces
Your choice of fruit. (I suggest some sort of tart berry.)
Honey for taste.