Something I always struggle with is what to eat as a snack or have ready for breakfast for the kids to grab quickly before school. This chia seed pudding fits the bill – it is a make-ahead, easy and yet healthy breakfast or snack option that is energizing and filling. It can be stored in the refrigerator for up to five days. And best of all, it is so good for you.
Chia seeds contain protein, fiber and the good-for-you kind of fat. Soak them in a liquid and you get this smooth, gelatinous pudding texture. Add a little sweetener, a topping of your choice like fruit or granola, and who can resist dessert, and a healthy one at that??!
I make this Chia seed pudding with simple ingredients. And then top it with granola (at time of eating) or layer it with fruit for a grab-when-you-need option. I have found that 1 tablespoon of chia seeds to 1/4 cup of milk is the ideal ratio.
Once you have this, it may soon be a go-to, so check out the links below to other chia-seed pudding options.
- 2 cups light coconut milk or almond milk (or cow’s milk)
- 4 tablespoons chia seeds
- 1/2 teaspoon vanilla essence
- 1.5 tablespoon maple syrup (or sweetener of choice)
- Granola or chopped nuts
- Chopped fresh mango or pineapple
- Coconut flakes
- In a lidded container, pour in the milk. Stir in the chia seeds. Cover the container and shake well to combine. Wait for 2-3 minutes and then stir well with a spoon making sure to break any clumps
- Add in the vanilla essence and maple syrup, and stir
- Cover with a tight light and let set in fridge overnight or at least 2 hours
- When serving, top with your favorite fruit, nuts or granola, and enjoy!
Other Chia Seed Pudding recipes:
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