Chia Pudding 3 Ways

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Here I go getting all trendy again. Chia pudding. But not just any old chia pudding. Today I’m dishing up 3 versions that are perfect for a healthy yet decadent breakfast, snack, or dessert.

As we learned while making my Banana Bread Smoothie, chia seeds are amazing. They are full of essential nutrients such as omega-3 fatty acids, calcium, magnesium, and protein, just to name a few. They’ve been shown in studies to benefit bone, heart, and digestive health as well as lower both LDL cholesterol and triglycerides. Can you belief we used to waste these precious seeds by spreading them on a ceramic head to watch it sprout hair? Ch-ch-ch-chia! Come on, you know you were thinking it…

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The real magic of the chia seed lies in its ability to absorb 9-12 times its weight in liquid and form a fiber-packed gel. This gel becomes the perfect substitute for eggs in baking with zero artery-clogging cholesterol, thank you very much. You can also make a wonderfully decadent and endlessly customizable dessert that is healthy enough to serve any time of the day (breakfast is my fave!). The chia seeds themselves have no flavor, so they make the perfect neutral base upon which we can build our pudding. The gelling process takes a few hours in the fridge, so you will want to plan this in advance. The advantage here is that with about 2 minutes of hands-on time the night before, you can wakeup to a rich and creamy yet totally guilt-free treat for breakfast.Chia Pudding6.jpg

 

The base recipe for chia pudding is very simple: 1 cup plant milk, 4 tablespoons chia seeds, and 1 tablespoon sweetener (maple syrup is my favorite, but agave also works). Mix it all up and let it sit in a lidded container overnight in the fridge. Voilà! From there you can flavor and top your pudding any way you like! Some of our favorite toppings are fresh or frozen berries, shredded coconut, raw cacao nibs, and rawnola.

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Chia Pudding 3 Ways

Vanilla Maple Ingredients:

  • 4 TBS chia seeds
  • 1 cup plant milk
  • 1 TBS maple syrup
  • 1 tsp vanilla extract

Chocolate Ingredients:

Coconut Lime Spirulina

  • 4 TBS chia seeds
  • 1 cup coconut milk (if using canned coconut milk, use ½ coconut milk and ½ other plant milk. Canned coconut milk alone will make the pudding too thick!)
  • 1 TBS agave
  • ½ tsp spirulina powder
  • Juice of ½ lime

Directions:

  1. Mix any powders with the liquid sweetener until dissolved.
  2. Add chia seeds, plant milk, sweetener, and any other flavor enhancers. Stir well.
  3. Place mixture in the fridge in a lidded container for several hours or overnight.
  4. When ready to serve, add toppings and serve cold. Each recipe serves 1.

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Which chia pudding flavor are you going to try first?

 

Full disclosure: This blog post contains some affiliate links. Meaning, basically, if you make a purchase from any of these links, I may make a little money. So thank you in advance for supporting my family 🙂

 

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