This chia pudding is a simple breakfast that can take on so many different flavors and textures
Here’s another recipe in the series of ‘things I saw on social media that I had to try and make myself … and loved so much I need to share with you’. I know that’s a long title, but you get the general gist of how this came about. I also have to give credit to my good friend Jessica (hi Jess!) for reminding me about chia pudding and how awesome it is.
I went through a phase of having a tablespoon of chia seeds on my breakfast every morning – whether that was oats (see my Bircher oats recipe here), or simply yogurt, dried fruit and nuts. I also used them a lot in my granola bars and in lots of my experimentation with healthy cooking. But never did I try just a chia pudding. Until now.
What I love about chia puddings is that you can customize them based on what you feel like the night before … oh, remember you need to prepare these the night before you want them so it gives the seeds a chance to set properly. So far I can recommend the following combinations:
- Unsweetened almond milk, almond butter (1 tbs) and chia seeds
- Full-fat coconut milk, cocoa powder (1 tbs) and chia seeds
- Mashed sweet potato (1/2 cup), almond milk (1/2 cup) and chia seeds
- Blend fresh strawberries (1/2 cup), almond milk (1/2 cup) and chia seeds (see here for full recipe)
- and many more
What I’ve given you below is the basic recipe. Well, it’s not really a recipe, just the proportions of two ingredients.
As always, feel free to experiment, but I would recommend keeping the ratio of liquid to seeds constant. If you do try these, let me know in the comments below how you went!
Chia pudding
(Paleo, gluten-free, dairy-free, no added sugar)
Ingredients
- 1 cup almond milk unsweetened
- 2 tbs chia seeds
- other flavors as desired
Instructions
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Combine milk and chia seeds in a bowl and chill in fridge overnight.
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Top with fruit, nut butter and sweetener to individual taste.
