Yesterday I was trying to come up with a new and exciting chia pudding for the kids’ lunches, and, suddenly, it popped into my head: kefir. I used to drink kefir like crazy back when I lived in Chicago, having discovered it in my little neighborhood market under the L. I love the tart bite of kefir, but somehow I got out of the habit of buying it—probably as a result of trying to reduce our daily dairy consumption. The other day, when shopping with Lily, she saw a big pink bottle of strawberry kefir in the yogurt section and became quite insistent that “we try it.” Mmm, kefir, I thought. Unfortunately, I am sorry to report that the kiddos don’t seem too crazy about kefir. Maybe it’s the weird effervescent—some sort of crazy fermented probiotic-induced bubbliness. If you are a kefir fan, you might want to try this kefir chia pudding/overnight oat concoction:
Cherry Chia Kefir Oat Pudding
- 1 cup berry flavored kefir
- 1 cup vanilla soy milk
- 1/8 cup chia seeds
- 1/2 cup oats
- 1 heaping tablespoon cherry preserves
Stir all ingredients together and let sit in the fridge overnight. The chia seeds will plump up substantially, as they are amazing liquid soaker uppers. Before serving, sprinkle with unsweetened coconut. Makes 3–4 servings.