I love making chia seed pudding as an alternative to greek yogurt or overnight oatmeal. It takes less than a minute to make
It’s super high in fiber
It’s versatile. It’s sort of like a blank canvas in that you can top it with anything or modify it with any flavors that you like.
They’re packed with omega-3 fatty acids. 2 tbsp of Chia seeds has the equivalent omega-3 fatty acid profile to 4 oz of salmon (great for people like myself who don’t like salmon)
This recipe is for a plain chia seed pudding but because no one wants to look at an ugly picture and I had a mango that was on it’s way out, I layered my plain chia seed pudding with mango puree (which is just frozen mango pureed in a vitamix!).
If you’re looking for other ideas, think about adding cocoa powder, collagen peptides, switching up the liquid and using coconut milk, regular milk or any other plant milk or just adding fresh fruit.
Basic Chia Seed Pudding
Serves: 1
Ingredients:
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1 cup Unsweetened Vanilla Almond Milk
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1/8 tsp Vanilla Extract
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1 Packet Stevia
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3 TBSP Chia Seeds
Directions:
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In a jar or tupperware, combine milk, vanilla extract and stevia. Stir to combine.
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Whisk in 3 tbsp of chia seeds until they’re incorporated with milk mixture.
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Place in refrigerator overnight to allow chia seeds to soak up milk and form a gel.
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Serve with desired toppings!
Nutrition Facts (per 1 Serving): 210 Calories, 6 g Fat, 19 g Carbohydrate, 19 g Fiber, 10 g Protein
