Chia pudding is fast to make and can serve as breakfast, a snack, or a healthy dessert!
Chia seeds are low in calories while being a great source of fiber, omega-3 fatty acids, protein, and vitamins. They absorb liquid, so they work great as a thickener or egg replacement. Absorbing liquid is what makes chia seeds perfect for making a healthy pudding. Combine them with your favorite milk and some fruit, and you have the perfect breakfast, snack, or healthy dessert.
The basis is chia pudding is the chia seeds (obviously) and a liquid. I use almond milk, but you can use your favorite milk such as oat, coconut, cow milk, etc. Then it is super easy to experiment with different flavor combinations with fruit, nut butter, chocolate, etc. The possibilities are endless.
My favorite flavor of chia pudding recently is lemon blueberry. I love lemon and blueberry together! Since you have to let the chia pudding sit in the fridge overnight, or for several hours, for the chia seeds to absorb the liquid this makes for a perfect make-ahead breakfast. I like to keep several jars made in my fridge for when I am running short on time, or if I need something sweet to get me through an afternoon slump.
This is also completely allergy-friendly. Easy to make dairy-free, naturally gluten-free, vegan, and I’m pretty sure it fits in with every type of diet!
Chia Pudding Ingredients
- 2 tablespoons chia seeds
- 1/2 cup almond milk (or your favorite milk)
- handful of blueberries
- 1 teaspoon maple syrup (or substitute for your favorite sweetener)
- 3-4 drops lemon extract
- Add all ingredients to a bowl or jar and stir to combine.
- Cover and place and fridge overnight (or a minimum of 1 hour).