Once you realize how quick and easy it is to make make chia pudding, you will find yourself making it all the time. This is a staple in my weekly breakfast meal prep rotation because I can make several servings at once and whip it out at night while I am preparing dinner.
Not only is chia pudding creamy and delicious, but chia seeds are also high in fiber and omega-3 fatty acids. They are great for digestion, elimination and are extremely energizing (Aztec warriors relied on them for energy), so this chia seed pudding will keep you going for a while!
You can adjust the flavor any way you like by adding things like cacao powder, turmeric, cinnamon, etc. You can also play with the types of milks and liquids you use. I've used things ranging from orange blossom water (for a portion of the liquid) to golden milk as a base. Get your creative chia seed genius out and get crackin!
Ingredients:
• 3 Tbsp chia seeds
• 1 cup unsweetened coconut, almond or cashew milk
• 1/2 teaspoon vanilla extract
• 1 Tablespoon maple syrup, honey or sweetener of choice (optional)
• Nuts, coconut, fresh chopped fruit
Directions:
1. Add coconut milk and chia seeds to a mason jar
2. Stir in any optional sweeteners, like maple syrup and vanilla extract and then give it a
. good shake with the lid tightly screwed on
3. Let sit for 5-10 minutes in the fridge and then give it a couple more shakes
4. Let sit a couple of hours or overnight, then stir again before serving
5. Top with your favorite toppings. I love adding a variety of mixed chopped nuts
(almonds, walnuts, pecans, and brazil nuts) and a sprinkle of dried coconut