Chia Seed Pudding Recipe
One of our family’s favorite snacks is Chia Seed Pudding. It’s a quick recipe to put in your fridge and it’s great for a grab and go breakfast or snack. My favorite topping is blueberries, almond slivers and a drizzle of honey for breakfast. My daughters all love to put bananas or mango on theirs. Chia Seed Pudding mixes well with almost anything and it’s a great change from oatmeal or cereal with lots of healthy benefits.
Our (family tested) recipe is as follows:
- 4 containers with lids
- Organic Chia Seeds
- Organic Coconut Milk (we use canned)
Add 1 tablespoon of Chia Seeds to each container. Divide the milk (approx 1/2 cup) between the 4 containers. Add lids and shake. Refrigerate for an hour or overnight. Add your favorite toppings.
Pudding will keep for several days in the fridge but we’ve never had it long enough to see what the shelf life is, so I can’t recommend more than 4 days.
If you don’t like the texture of the whole chia seeds, you can put them in a blender or food processor and make them into a powder. The powder will make the texture more like pudding , the whole seeds will have a texture more like tapioca. Note that the pudding will have a greyish tint to it from ground chia seeds so you may want to experiment with adding cocoa to make a chocolate pudding.
Once you get the ratio of liquid to seeds right (roughly 1 cup liquid to 4 tablespoons of chia seeds) you should experiment with different toppings and liquids. You can use almond milk or another type of milk and you can use just about any topping you can think of.
The Chia Seed is a great source of protein and is said to aid in weight loss. They are naturally gluten free and high in fiber, which gives you the feeling of being full (and aids in not over eating). Add them on top of a smoothie for a crunch and additional protein.
Have you tried Chia Seed Pudding? What toppings do you like on yours and what do you think of the texture?