Where has this been my whole life? I discovered chia pudding less than a year ago and I’ve been in-love since.
It takes 3 seconds to make, is perfect to pack the night before (or the morning of when I want a mid-morning snack), and the flavor combinations are endless!
Chia seeds are pretty neutral in taste and they take on the flavor of whatever you mix them with. Once they’ve soaked up the milk, they have the texture of tapioca pudding. As far as flavors go, my favorites so far have been vanilla, chocolate, coconut, and pumpkin pie!
Chia seeds may be tiny but they pack a punch when it comes to fiber, Omega 3 fatty acids (to keep our hearts happy) and plant-based protein.
One more thing: chia pudding doesn’t have a whole lot of carbs so I tend to pair it with a piece of fruit or a breakfast muffin for a well-rounded meal or snack!
- 2 tablespoons of chia seeds
- 1-1.5 tablespoons of sugar (you can also use honey or maple syrup)
- 1 cup of milk
- Splash of vanilla
- Coconut or almond extract (instead of vanilla)
- Shredded coconut and dried fruit
- Cocoa powder, cinnamon, nutmeg
- Applesauce or pumpkin purée
- Combine all ingredients in an 8oz mason jar, bowl, or Tupperware container
- Shake or mix thoroughly
- Refrigerate for at least a couple of hours or overnight
- Top with fruit (and whatever else sounds good) or enjoy as is!
Did you make it? I’d love to see how it turned out! Tag @bitebetanutrition on instagram.