Have you ever heard of chia seed pudding before?
If not, prepare to be amazed.
Chia seeds are pretty cool. They’re teeny tiny seeds, but they pack a powerhouse punch. Actually, “chia” means “strength” in the ancient Mayan language (you know, the cool dudes who lived in Central America until around 900 A.D.?)! They’re a great source of protein, fiber, calcium and magnesium. Plus, you can do so many things with them, like add them to smoothies for a protein boost, or make a vegan “egg” out of them. Another bonus? They taste good.
So, we’ve decided that chia seeds are cool. But you know what’s even cooler? Combining them with nondairy milk and letting the mixture sit overnight so it forms into a delicious pudding.
Without further ado, I present you with chia seed pudding. Make it, let it set, and see how the seeds puff up and the mixture turns into a pudding-like consistency. Then, devour it.
Chia Seed Pudding
- 3/4 cup of nondairy milk (I like to make my own almond milk, so I know that everything going into the pudding is natural, healthy, and tasty.)
- 2 tablespoons chia seeds
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- optional: 1 teaspoon maple syrup
- optional for topping : your favorite granola, berries, coconut flakes, etc.
Mix together the milk, chia seeds, cinnamon, and vanilla. Pour a bit of maple syrup into the mixture if you taste it and think it needs more sweetness. Mix it again, cover it, and set it in the refrigerator overnight. Take it out the next day and top it with granola, berries, coconut flakes, or whatever else your heart desires. Enjoy!