Chia pudding is ideal for a light supper or on-the-go snack that is surprisingly satisfying. Additionally, it features my favorite nutrient-dense tiny chia seeds - and who can resist those?
There's no arguing that the advantages of chia seeds are substantial. To summarize, they are high in Omega-3 fatty acids, antioxidants, fiber, and healthy fats. That means they're good for digestion (and keeping things moving), good for heart health, good for blood sugar control, and good for bone health. To summarize, they're excellent for you!
CHIA SEED PUDDING INGREDIENTS
You only need two simple ingredients, plus a little sweetness if desired. Chia pudding is very simple to prepare!
- Chia Seeds: While black chia seeds are the most common at the market, either black or white chia seeds can be used. Both have nutritional benefits!
- Milk: Use your preferred milk, whether dairy or dairy-free. I like to use homemade cashew milk, almond milk, or oat milk.
- Sweetener: A drizzle of maple syrup (or honey) and vanilla essence adds a mild sweetness to the chia pudding base.
HOW TO MAKE CHIA PUDDING
When I stated this was the simplest recipe to make, I wasn't joking. If you want to meal-prep chia pudding for the week, make sure you have some jars on hand! Here's how you do it.
The pudding should be stirred. In a large mixing bowl (for one huge batch) or separately in jars, combine the chia seeds, milk, maple syrup, and vanilla extract. Let it sit for 10 minutes to allow it to gel. Then give it another good shake.
Let the pudding cool and thicken. Let the pudding thicken in the refrigerator for at least a few hours (or overnight). When ready to serve, top with your favorite fruits and nuts, or layer a fruit puree on the bottom.
HOW TO STORE & MEAL PREP
It will keep in the freezer for several weeks (if not longer). So, when I want a nutritious breakfast, I just defrost it the night before in the fridge. Very simple!
CHIA PUDDING VARIATIONS
As you might assume, the first few times I prepared chia pudding, all I did was soak chia seeds, milk, maple syrup, and vanilla extract overnight. And, while there's nothing wrong with it, I still say it loud and clear all the time.
Nonetheless, chia seed pudding can be a fantastic and creative piece of morning art. It's similar to an adult coloring book. Only there aren't any lines, and the taste choices are limitless! Here are a few tasty ways to spice it up.
- Chocolate Chia Pudding (or this mousse variation!)
- Blueberry Chia Pudding
- Peanut Butter Chia Pudding
- Jelly Eggnog Chia Pudding
- Pumpkin Pie Chia Pudding
- Mousse Pomegranate Chia Pudding
HOW TO MAKE CHIA PUDDING
Ingredients
INDIVIDUAL SERVING
- ½ cup milk (dairy or dairy-free)
- 2 tablespoons chia seeds
- 1 teaspoon maple syrup
- ½ teaspoon vanilla extract
- Optional toppings: fresh fruit, nuts and seeds.
LARGER BOWL (4 SERVINGS)
- 2 cups milk (dairy or dairy-free)
- ½ cup chia seeds
- 1 to 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Optional toppings: fresh fruit, nuts and seeds.
Instructions
- Add the chia seeds, milk, maple syrup, and vanilla to a bowl or jar and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel.
- Cover the bowl or jar and place in the refrigerator for at least one hour. Chia seeds can also be made overnight for breakfast the next morning.
- Stir the chia pudding before serving and add your favorite fruit, nuts, seeds and spices.
TIPS
- The nutritional information is for an individual serving.
- If you notice your chia seeds aren’t starting to gel and thicken after 15 minutes, you may have dud chia seeds. This can happen in they’ve been sitting in your pantry a while. Just grab a new bag of chia seeds.
- You can always add more milk for a thinner texture, if you feel your chia pudding is a bit too thick.
- I layered my chia pudding on top of a strawberry fruit puree, which was simply fresh strawberries pureed in my food processor. That’s it!
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