Health Benefits
Have you heard of Chia Seed Pudding? It makes a quick and wonderful healthy breakfast or a delicious treat and the sky is the limit on the variations you can do with this simple recipe. Chia Seeds are little powerhouses of nutrition, packing more calcium than milk, more antioxidants than blueberries and more Omega-3 than Salmon! They are also high in fiber, with a unique combination of soluble and insoluble. Chia seeds are one of nature’s highest plant based sources of complete protein. They are also high in other minerals such as iron, potassium, folate, phosphorus and magnesium. These little seeds swell and have a gel like texture when put them in liquid which takes some getting used to, but they keep you feeling full for hours which can help in weight loss (pretty great)!
If the texture bothers you at first try the smoother pudding version below. I have been playing around with them for awhile and thought I would share with you some tips and techniques to make some tasty Chia Pudding! I buy my chia seeds by the bag at Costco, but I have seen them at my local grocery store too. AND if you are already making Chia Seed Pudding–I would LOVE to hear about your method and favorite variations. Please share in the comments!! Enjoy!
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Chia Seed Pudding with variations
Ingredients
- 2 –3Tablespoons Chia Seeds (depending on how thick you like it)
- 1 cup milk (I prefer almond, cashew or coconut milk)
Optional Additions:
- 1–2 Tablespoons almond butter
- Dash of vanilla extract
- crushed berries (I used some blackberries in the above picture)
- Maple syrup, honey or other sweetener to taste
- 1 scoop of your favorite protein powder (to up the protein)
Topping Ideas (to get you started–be creative):
- Fresh berries (blackberries, strawberries, blueberries, and/or raspberries) + Cinnamon +walnuts
- Apples or applesauce + cinnamon + maple syrup + almonds
- 100% Pumpkin Puree + Pumpkin Pie Spice + maple syrup + pecans
- 1–2 TB cocoa powder + sliced bananas + some peanut butter or PB powder
Instructions
Overnight Method:
- Place chia seeds, milk, almond butter, and dash of vanilla together and place in a glass container with a lid. I like to use a mason jar. Shake well and place in the fridge. After 20 minutes or so give it a good stir and then cover and leave until morning. When you are ready to eat it, stir it again and add desired toppings. Enjoy!
Stovetop Method:
- This method is perfect for when I forget to plan ahead the night before or feel like a warm breakfast. Whisk the chia seeds, milk, almond butter and vanilla (if using) in a small sauce pan until well combined. Cook over medium/ medium high heat until the mixture starts to bubble. Then remove from the heat and cover pan with a lid. Allow to cool for a few minutes. Stir and pour into a bowl or mason jar and sprinkle with desired toppings. Enjoy
Smoother Pudding Method:
- Place ingredients in blender and blend until smooth then place in fridge for at least 30 minutes or overnight.
I am so glad you liked it as much as we do:)xoxo
I am so glad you liked it as much as we do:)xoxo
Made this for breakfast today and it was fantastic!! I added a little bit extra seeds and frozen berries and honey with almond milk. And vanilla. Delicious!!!!! Even the kids liked it!
Made this for breakfast today and it was fantastic!! I added a little bit extra seeds and frozen berries and honey with almond milk. And vanilla. Delicious!!!!! Even the kids liked it!
Hey Steph!! One of my boys is gluten free and dairy free–so this is a great breakfast for him too! I just updated the recipe because sometimes I do add 3 TB chia seeds too….just depends on how thick you like it. I hope you are doing well! xoxo
Hey Steph!! One of my boys is gluten free and dairy free–so this is a great breakfast for him too! I just updated the recipe because sometimes I do add 3 TB chia seeds too….just depends on how thick you like it. I hope you are doing well! xoxo
Hi Melanie,
I started eating chia pudding about 2 months ago. I love it. The only way I have made it has 3 tbsp chia in 1 cup of almond milk. It has 1/2 tsp cinnamon 1 tsp vanilla and a dash of salt. I use raw honey to sweeten it. I just refrigerate over night. I usually make 2 cups at the time because my oldest daughter loves it. She is lactose intolerant and this is a great treat/snack for her. I’m excited about your post. I can’t wait to try other versions. Thanks!!
Stephanie Sampson
Hi Melanie,
I started eating chia pudding about 2 months ago. I love it. The only way I have made it has 3 tbsp chia in 1 cup of almond milk. It has 1/2 tsp cinnamon 1 tsp vanilla and a dash of salt. I use raw honey to sweeten it. I just refrigerate over night. I usually make 2 cups at the time because my oldest daughter loves it. She is lactose intolerant and this is a great treat/snack for her. I’m excited about your post. I can’t wait to try other versions. Thanks!!
Stephanie Sampson