Chia Seed Pudding

Vanilla Chia Seed Pudding

This simple, delicious and filling Chia Seed Pudding makes a great breakfast or dessert that is rich in anti-inflammatory omega-3s, fiber, protein, calcium and magnesium.  See the pumpkin pie chia pudding variation below the vanilla recipe if you are looking for a flavor change or holiday treat! Or try the banana almond version also shown here.  

Keep the flavors changing!

Ingredients:

  • 2 cups unsweetened almond milk, rice milk or coconut milk
  • 2/3 cup chia seeds
  • 15 drops stevia (plain or vanilla flavored) or ½ teaspoon vanilla extract organic preferred

Optional additions/variations:

  • 1/4 cup fresh fruit: cubed mango, blueberries, raspberries, strawberries
  • 1 Tablespoon unsweetened coconut flakes
  • 1 Tablespoon cacao powder
  • 1 Tablespoon sliced almonds, pumpkin seeds

Directions:

  1. Put chia seeds, non-dairy milk and vanilla (stevia or extract) in a 1-quart glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, whisk together seeds, almond milk and vanilla stevia in a bowl and cover with a lid.
  2. Refrigerate at least an hour, preferably overnight until it thickens.
  3. When ready to serve, stir well. You may adjust the amount of liquid to achieve desired consistency. Spoon into bowls and top with fruit and coconut.

Servings: 3 Size: 1 cup

Calories: 280 Fat: 7g Carb: 49g Fiber: 7g Protein: 3g

Pumpkin Pie Variation:

Try this version for a flavor change!

INGREDIENTS

  • 2 cups canned coconut milk
  • 1 cup pumpkin puree
  • 1/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 cup of chia seeds
  • 4 tablespoons whipped topping, optional

DIRECTIONS

In a blender add all ingredients except chia seeds, pulse until smooth. Add chia seeds and pulse just until combined.

Divide the mixture between four 8-ounce mason jars or dessert dishes, cover and refrigerate overnight.

If desired, top with whipped topping before serving.

Banana Almond Variation:

 

  • 28 ounces coconut milk
  • 1/4 cups chia seeds
  • coconut milk (more, optional, for thinning)
  • 2 bananas (ripe, sliced)
  • 1/2 cups toasted almonds (sliced)

Make this pudding following the same directions above.  Add sliced bananas and sliced almonds on top, to taste.