Chia seeds are one of the most nutritious foods on the planet. They’re loaded with fiber, protein, omega-3 fatty acids and various micronutrients. I figured I would post an easy chia-seed recipe as I know many of you might have chia seeds, vegan milks and toppings ready for you in your fridges and pantries.
It’s a great fiber full meal that keeps you feeling satisfied and energized for the day. You can make it in advance and keep it in the fridge (perfect for a time like this) and it can be made with both water and vegan milks. I like to flavor mine with cinnamon, alcohol free vanilla extract and top it with homemade granola (Here is a LINK. It’s a good time to make a big batch to snack on!) Enjoy!
Simple Chia Seed Pudding
- 1 tbsp chia seeds
- 1/4 cup nut milk (or water— I used 1/2 cup almond milk and 1/2 cup coconut milk)
- 1/2 tsp cinnamon
- 1/2 tbsp alcohol free vanilla extract
- Fruit and berries (use what you have!)
I have found that the best ratio for chia seeds to water is 1 tbsp chia to 1/4 cup milk or water.
Mix the seeds into the milk until it’s well incorporated. Make sure there are no clumps.
Add in your vanilla extract and stir well.
Typically chia seed pudding has to sit overnight to form that pudding texture, but did you know if you pop it in the freezer after mixing, it’s ready much quicker. Check in at 15 minutes, stir and continue to chill until absorbed and fluffy.
Add your cinnamon on top, fruit or nuts and enjoy! It should last covered in the fridge for about a week.