Chia Pudding Perfected

I was reading about using chia seeds as an egg replacement. You let the seeds "bloom" at room temperature, and use the mixture as a binding agent like you would use an egg in cooking and baking. Using this advice, I decided to let the pudding bloom before putting it in the fridge over night. Third day texture on day one!

Plus, since I've heard some complaints on the stale nature of my breakfasts "chia and bagels", I took a photo from a different vantage point!