Chia Seed Pudding

I mostly enjoy chia seed pudding as a healthy snack because it keeps you full until your next meal and is also good for your health. In the heat, you can also try this for breakfast. In summer, I don’t want to eat something heavy, so I prefer chia seed pudding because it’s cool, creamy, and lightly sweet. One of the best things about it is that it’s super easy to make and very healthy. It’s so easy to make that you can prepare it for several days of the week.

Ingredients

• Light coconut milk or homemade almond milk : If you want a richer, fuller texture, you can use full-fat coconut milk. If you want to reduce the calorie content, opt for homemade almond milk or unsweetened store-bought versions. And if you prefer a sweeter taste, you can use sweetened versions of the milk or adjust the maple syrup later.
• Chia seeds : These tiny seeds are high in omega-3 fatty acids, fiber, and protein, which make chia seed pudding a filling and nutritious snack. Always make sure to use whole chia seeds instead of ground chia seeds, as they absorb liquid and swell to create the pudding’s texture.
• Maple syrup : If you want a deeper flavor, use dark maple syrup as it has a richer taste than lighter maple syrup.
• Cinnamon
• Sea salt : Opt for Himalayan pink salt or sea salt flakes for a more nuanced, mineral-rich flavor.

Optional toppings:

• Tart cherries
• Blueberriesa
• Chopped nuts or granola
• Coconut flakes
• Maple syrup

How To Make Chia Seed Pudding

Prepare the Jar

• Use a Mason jar (or any container with a lid) that has a capacity of 3 to 4 cups. This will give you ample space to mix the ingredients and allow the pudding to set properly.

Add the Ingredients

• Pour the light coconut milk or almond milk into the jar. If using homemade almond milk, make sure it’s strained and smooth.
• Add the chia seeds, maple syrup, cinnamon, and sea salt into the jar. The combination of these ingredients will provide a creamy, flavorful base for the pudding.

Shake the Jar

• Fasten the lid tightly on the jar and shake vigorously. This step ensures that all the ingredients are well-mixed. It helps prevent the chia seeds from clumping together and ensures they are evenly distributed in the liquid.

Refrigerate to Set

• After mixing, place the jar in the refrigerator for at least 2 to 4 hours, but ideally, leave it overnight. Chia seeds need time to absorb the liquid and expand, turning the mixture into a creamy pudding.
• Pro Tip: If you’re in a hurry, you can speed up the process by stirring the pudding every 30 minutes during the first 2 hours, but overnight chilling is recommended for the best results.

Stir and Check for Clumps

• After the pudding has set, stir it well to break up any clumps of chia seeds. Sometimes, the chia seeds may clump together, and you want to make sure that the pudding is smooth and fully set. Stirring will help ensure the seeds absorb all the liquid evenly.
• Pro Tip: If you notice some seeds that haven’t absorbed liquid and are still crunchy, you can add a little extra milk and stir them in.

Chill Overnight

• Cover the jar again and refrigerate it overnight (or for at least 6 hours). This is the ideal time for the chia seeds to fully hydrate and the pudding to thicken into a creamy texture.

Add Toppings and Serve

• Before serving, top the pudding with your favorite toppings. Some great options are:
  • Fresh fruit: Tart cherries, blueberries, strawberries, or bananas.
  • Chopped nuts or granola: Almonds, walnuts, or granola for added crunch.
  • Coconut flakes: Unsweetened coconut flakes give the pudding a tropical touch.
  • Extra maple syrup: If you prefer a sweeter pudding, drizzle extra maple syrup over the top.
• Pro Tip: If the pudding has thickened too much overnight, you can loosen it with a bit of extra milk to reach your desired consistency.

Toppings

• Fresh fruit: Pile on berries and tart cherries. Use fresh fruit in the summer and thawed frozen ones during the rest of the year.
• Crunchy additions: Try coconut flakes, chopped nuts, or homemade granola.
• A touch of sweetness: Add an extra drizzle of maple syrup or honey.

The options are limitless when you start with a basic chia pudding recipe. For a quick and healthy breakfast, top it with fresh fruit and nuts. For a convenient snack, add shredded coconut and chocolate chips. For dessert, mix in a spoonful of nut butter or cocoa powder and add nuts and bananas. Feel free to make it as indulgent as you like!

Pro Tips 

The pudding should be thick and creamy but not too thick to the point of being hard to eat. If it’s too thick, add a bit more milk and stir it in.

The flavor of the maple syrup significantly impacts the overall taste. Choose a pure, organic maple syrup for the best flavor.

To make the pudding even more enjoyable, try layering the toppings within the pudding, not just on top. Add a layer of berries in the middle of the pudding for an extra surprise.

When mixing ingredients in the jar, ensure there is enough room for the chia seeds to expand. If you overcrowd the jar, the seeds might not hydrate evenly.

Chia pudding keeps well in the fridge, so consider doubling the recipe for a few days’ worth of snacks or breakfasts. You can store it for up to 5 days in the refrigerator.

Variations 

Chocolate Chia Seed Pudding: Add cocoa powder or chocolate chips to the milk mixture before shaking. This will give the pudding a rich chocolate flavor.

Tropical Chia Seed Pudding: Use coconut milk as the base, and top with tropical fruits like pineapple, mango, and shredded coconut for a summery treat.

Matcha Chia Seed Pudding: Add matcha powder to the base mixture for a green tea-flavored pudding. Sweeten with maple syrup or honey to balance the bitterness of matcha.

Peanut Butter Chia Seed Pudding: Mix in a tablespoon of peanut butter or almond butter with the base ingredients. This adds richness and extra protein.

Pumpkin Chia Seed Pudding: In the fall, you can use canned pumpkin puree, along with some pumpkin spice and vanilla extract for a cozy, seasonal twist.

How to Store Chia Seed Pudding:

Refrigeration: Store the chia seed pudding in an airtight container or Mason jar in the fridge. It will stay fresh for up to 5 days. Make sure to stir it before serving, as the chia seeds may settle at the bottom.

Freezing: Chia pudding can also be frozen if you want to prepare it in bulk. To freeze, divide the pudding into individual portions and store them in freezer-safe containers. Thaw in the refrigerator overnight before serving.

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