I run across chia seed pudding recipes often and they’re mainly listed as breakfast foods – probably because they need some forethought and planning (similar to overnight oats). In my house, I don’t do so awesome with that forethought and planning piece very often, so they’re frequently a snack or a dessert that I can pull together within about 20 minutes. Regardless, it’s just pretty dang delicious. With it being low in sugar, full of fiber, iron, calcium, and Omega-3 fatty acids, it’s a good choice and SO simple. Did you know that 28-gram, or 1-ounce, serving of chia seeds also contains 5.6 grams of protein?!
Another super awesome part? They’re SO versatile. This recipe below is the basic one – but you can sub in/out fruits, flavors, mix-ins, toppings, layer with purees, really ANYTHING you want and there you have it. Dress it up or dress it down and you still have a healthy little bowl of tastiness. How do you enjoy your chia pudding?
- 6 Tablespoons chia seeds
- 2 cups unsweetened coconut, almond or cashew milk
- 1/2 teaspoon vanilla extract
- 1 Tablespoon maple syrup, honey or sweetener of choice (optional)
- blueberries and strawberries, for topping
- In a bowl or mason jar, mix together chia seeds, milk, maple syrup and vanilla. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up” for 1-2 hours.
- You can also prep you pudding the night before and let it sit in the fridge overnight if that’s easier. When ready to serve, divide the mixture between two bowls, top the pudding with berries and enjoy.
Thank to Eating Bird Food for this awesome recipe! She has a ton of delicious variations of chia seed puddings on her blog as well so check them out!