Last updated on January 31st, 2023 at 03:23 pm
Chia seeds are a nutritional powerhouse – high in omega-3 fatty acids, alpha-linolenic acid, linoleic acid, protein, fiber, and antioxidants. Another awesome thing about chia seeds is that they don’t have to be ground up like flax seeds in order for the body to fully absorb all the nutrients.
Chia seeds absorb lots of liquid, and this is the trick of how it turns into a gelatinous chia seed pudding. I love that it takes only a few minutes (and a few ingredients) to mix together. The rest of the time it simply chills in the fridge.
We love eating the occasional chia seed pudding with some granola and fresh berries for breakfast or changing it up for an afternoon chia seed pudding snack with a dollop of raw whipped cream or homemade caramel sauce.
Happy eating!
Chia Seed Pudding
A delicious, simple, and nutrient-dense pudding for breakfast or a little snack.
- ½ cup full-fat coconut milk
- 1 cup raw milk
- 1 tbsp vanilla extract
- ½ tsp almond extract
- ⅓ cup chia seeds
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In a medium bowl, whisk together the coconut milk, whole, milk, maple syrup, vanilla extract, and almond extract until well combined.
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Gently stir in the chia seeds. Let it sit on the counter for 3-5 minutes.
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Divide the mixture evenly among 4 small glass jars.
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Place the chia seed pudding in the fridge for a minimum of 4 hours or overnight, until it has set to a thick pudding texture.
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Serve with fresh berries of choice or a dollop of raw whipped cream.
Variations:
Chocolate:
Add 1 tablespoon of raw cacao powder to the mixture in step 1.
When ready to eat, serve with a drizzle of simple caramel sauce, and ¼ of raw chopped pecans.
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