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I’ve been making chia seed refreshers and puddings for awhile now, so wanted to post this recipe for y’all. It’s stupid easy, and requires little more than some bicep strength in one arm, to shake the mason jar. You don’t even need a whisk!

Chia seeds are loaded with heart-healthy omega-3 fatty acids, fiber, and minerals. About two tablespoons of chia seeds will give you 10 grams of fiber – definitely easy to meet your fiber quota! This pudding is great – I’ve seen some recipes where all almond milk is used with the chia seeds, but I found that led to a too-loose pudding. Instead, I added in flavored soy yogurt (or use whatever yogurt you like), and a tablespoon of thick, rich coconut milk, which makes the pudding texture more, well, pudding-like (obviously I’m not one for words this morning).

Chia Seed Pudding
Print Recipe
This recipe can lend itself to many adaptations, but make sure you use the correct proportions of chia seeds to liquid to yogurt, so that the pudding is not too loose, and holds together well.
Servings Prep Time
1 cup 5 minutes
Passive Time
2 hours
Servings Prep Time
1 cup 5 minutes
Passive Time
2 hours
Chia Seed Pudding
Print Recipe
This recipe can lend itself to many adaptations, but make sure you use the correct proportions of chia seeds to liquid to yogurt, so that the pudding is not too loose, and holds together well.
Servings Prep Time
1 cup 5 minutes
Passive Time
2 hours
Servings Prep Time
1 cup 5 minutes
Passive Time
2 hours
Instructions
  1. Add almond milk, soy yogurt, coconut milk, and chia seeds to a 2-cup mason jar. Screw on the lid tightly and shake, redistributing the chia seeds throughout the pudding. Place in the refrigerator, at least two hours or overnight, and shake again before serving. Top with fresh or dried fruit and nuts.
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