I only recently discovered figs a few months ago. That doesn’t mean I had never heard of them before (I grew up eating Fig Newtons, c’mon!), but I never really bought them or knew how to cook and eat with them. Once I got into blogging and following other health-focused accounts on Instagram, it was practically impossible to miss the vibrant color of figs in pictures and how pretty they made meals look! I had to get in on the fig train.
Now, figs aren’t just beautiful on the outside — they have a great personality too! Figs are packed with nutritional value. They’re high in natural sugars, minerals and soluble fibre. Figs are also rich in minerals including potassium, calcium, and magnesium, plus vitamins like A, E, and K.
I wanted to incorporate figs into one of my overnight breakfasts, and figured that the juiciness of the fruit would go great in some chia seed pudding. But I wanted to add some more sustenance, which is where the two ingredients maca and flaxseed come in. Maca is a superfood that’s rich in amino acids and can increase bone health and energy levels. Flaxseeds are small seeds that are a great source of fiber, omega-3 fatty acids, and known to improve digestive health. Together, all of these ingredients bring a filling and incredibly nutritious breakfast.
I love making chia seed pudding because not only is it so simple, but you can put so many twists on it which makes it incredibly versatile. This recipe I just tried out and it was so delicious and kept me satisfied late into lunch.
Here it is:
- 1/4 cup chia seeds
- 1 cup almond milk
- 2-3 black figs
- 1 tsp Maca powder
- 1 tbsp flaxseed (I use Bob’s Red Mill)
- Mix ingredients into a mason jar
- Leave in fridge overnight (8-10 hours)
- In the morning, drain some of the milk if preferable
- Add another fig if you’d like for more flavor