Chia Seed Pudding is one of my favorite snacks to have on hand. It makes the perfect grab-and-go breakfast, afternoon pick-me-up, or healthy dessert.
Chia Seeds (Salvia Hispanica) were, historically, valued for their ability to provide sustainable energy among the Aztecs who included these tiny seeds as a staple in their diet. Chia seeds are loaded with fiber, protein, Omega-3 fatty acids, antioxidants, and various micronutrients. Additionally, they possess an incredibly high fiber content which allows them to absorb over ten times their weight in water which causes them to develop a gel-like consistency that makes this pudding recipe possible.
To make your own Chia Seed Pudding, you will need…
1 can full-fat coconut milk
1/4 cup chia seeds
(or whatever berries and/or nuts you prefer)
drizzle of honey or maple syrup (optional)
How to make it:
1. Pour coconut milk into a bowl or mason jar and add chia seeds.
2. Stir until the chia seeds are completely incorporated.
If you are making this in a mason jar, you can put the lid on and shake the mixture instead of stirring it.
4. Transfer to whatever container to plan to store it in and refrigerate for several hours.
Overnight is preferred.
5. Prepare your toppings. My favorite is just to chop some strawberries (and walnuts if I have them on hand) and layer them with the pudding. Any fruit or nuts would be delicious, though.
If you want, you can add a drizzle of honey or maple syrup to sweeten your pudding. I don’t use sweetener because I find the strawberries to be sweet enough already.
Enjoy your chia seed pudding as an early-morning breakfast or as a treat on a beautiful spring day!