After finding a warehouse-club sized tub of them in my pantry, I needed to find a way to use them up. My husband was adding the nutritious seeds to smoothies for awhile, but lately this jar was just taking up space.
Not anymore.
A Facebook post from a friend was the first I'd heard about chia pudding and I was definitely curious. I had no idea that chia seeds bloom into a tapioca-like concoction when soaked in almond or coconut milk. Food & Wine magazine dishes up lots of chia seed recipes, so I got to experimenting.
The longer the pudding sets, the thicker it will get. Do let it chill for at least 3 or 4 hours. The pudding keeps well for about 3 days in the refrigerator.
Chia seed pudding makes a filling breakfast or snack and a yummy sweet dessert. Chia seeds are packed with fiber, protein and calcium, too.
My favorite is the simplest: chia seeds, light vanilla almond milk and honey.
You can definitely get creative here. Please let us know how you do chia seed pudding.
Mangia! Mangia!
Andrea
P.S. Need other ideas for cooking with chia seeds? They taste great in these no-bake granola bars, too.
P.S.S. Be sure to use almond milk that does not contain carrageenan, a thickening agent which can irritate digestion in some people.
Chai Spiced Chia Seed Pudding
1 1/4 cups coconut milk (light or full fat) or almond milk
1/2 cup water
1/2 cup chia seeds
1 teaspoon vanilla
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 teaspoon maple syrup
Combine all ingredients in a bowl. Mix well. Cover with an air tight lid or transfer to bowl with an air tight lid. Refrigerate at least 4 hours to overnight, stirring occasionally.
Serve chilled with blackberries and a drizzle of maple syrup. Granola would be nice on top, too.
Vanilla Chia Seed Pudding
2 cups almond milk (any variety. I use light vanilla)
1/2 cup chia seeds
3 tablespoons honey or agave nectar
1 teaspoon vanilla
Add all ingredients to medium bowl. Stir to combine. Cover with an air tight lid or transfer to bowl with an air tight lid. Refrigerate at least 4 hours to overnight, stirring occasionally.
Top with fruit and/or nuts. I used dried cranberries and candied walnuts.
Pumpkin Pie Chia Seed Pudding
2 cups almond milk (any variety. I use light vanilla)
1 cup pumpkin puree
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup chia seeds
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon kosher salt
Mix all ingredients together in a bowl. Cover with an air tight lid or transfer to bowl with an air tight lid. Refrigerate at least 4 hours to overnight, stirring occasionally.
Serve chilled with pecans and a sprinkle of cinnamon. A dollop of whipped cream wouldn't hurt, either!
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