Ch-ch-ch-chia! Ch-ch-ch… Chia Pudding?! YES, these are the very same seeds you may have used to sprout “fur” on your Chia Ram, or a beard on Chia Abe Lincoln, and believe it or not chia seeds are an excellent source of calcium, iron, magnesium, and zinc. The gelatinous coating that makes them stick to our Chia Pets is what helps them turn milks into pudding – they also make a great substitutes for eggs in many baked goods!
The best part is you can let the chia seeds do their thing in the fridge overnight, and wake up to pudding in the morning 😀 It’s easy to make a big batch of chia pudding and have your breakfast for the week. I like to do a plain unsweetened version that I can modify, so I can have something a little different each day.
Basic Chia Pudding
For One Serving
3 Tbsp chia seeds
1 C unsweetened vanilla non-dairy milk (almond is my favorite)
Whisk ingredients to combine, add milk first and then the seeds. Seal your container of choice (I prefer a glass jar) and, if possible, place in the fridge overnight – the seeds will start to gel after about 20 minutes, though, if you’re in a hurry.
Once the pudding has set, give it a stir and add more milk a little at a time as/if needed.
If you want to prep for the week, simply multiply the ingredients using 3 Tbsp of seeds for every one cup of milk.
Sweeten to Taste With…
-Pumpkin Pie Spice Blend
-Chai Spice Blend
-Fruit Butters (such as apple or pumpkin)
Bulk it Up With…
-Unsweetened Shredded Coconut
-Nuts & Seeds
-Fruit or Berries
I’ll be sharing one of my favorite chia pudding breakfast bowls soon! What’s your favorite way to enjoy chia pudding?