Chia pudding is one thing that took me a while to get used to, but I realized it was because of the texture. Blending the chia seeds with your base liquid before you put it in the fridge to set. There is so much fiber, healthy fats, and antioxidants packed into those tiny seeds, making them one of the most satisfying breakfasts or snacks. They are also super versatile and can take on so many flavors. PLUS they're portable if you pack them into mason jars or other containers.
I used coconut based yogurt, then topped mine with unsweetened toasted coconut (game changer) and blackberries for the other one. I ended up added about 1/4 frozen and sliced banana to the one with the coconut and it was amazing.
Servings: 4
Prep time: 10 min.
Cook time: 0 min.
Ingredients
- 1/2 cup chia seeds
- 1 can light coconut milk
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1 tsp maple syrup or honey
Optional toppings
- yogurt (Greek, coconut, etc.)
- berries
- banana slices
- walnuts, slivered almonds...
- toasted unsweetened coconut
- granola
Steps
1. Combine all of the base ingredients into a blender and blend for about 10 seconds, or until chia seeds look slightly ground.
2. Pour base chia pudding into two small containers and let sit for at least 30 minutes or overnight.
3. Add yogurt and other desired toppings.