There was a time when chia puddings were literally everywhere. I'm going to be honest, still not over the hype. Chia puddings are ridiculously easy to make, nutritious and delicious. It is the perfect healthy start to your day, an afternoon snack that can be prepped ahead of time. Chia puddings are creamy, satisfying and loaded with protein, fiber and omega-3s. This recipe is vegan, gluten-free, paleo and keto.
Make some for yourself and thank me later ;)
4 tbsp chia seeds
1 cup milk of choice (I usually go with unsweetened almond, pistachio or oat milk)
1/2 tbsp sweetener of choice (for example: honey, maple syrup)
1/4 tsp vanilla extract *optional
Toppings of choice: fresh berries or other fruit, granola, nut butter, etc
Mix: In a bowl or mason jar, stir together chia seeds, milk, sweetener and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick. If it’s not thick enough, just add more chia seeds (about 1 tbsp), stir and refrigerate for another 30 minutes or so. You can also prep you pudding the night before and let it sit in the fridge overnight.
When ready to serve top the pudding with berries and enjoy. *How to store: chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.