Friday, December 25, 2015

Chia Pudding

Chia Pudding

Chia seeds are very versatile.  They can be soaked in water and tea for a refreshing beverage, sprinkled on salads, and cereals, added to sauces, dressings, and dips, and used as an egg substitute in baking.  Chia seeds are high in protein, omega-3s, minerals, and antioxidants.

Chia pudding was introduced to us by Chad's mom.  It's incredibly easy to make and very nutritious.  This is great for breakfast, a snack, or dessert.  And, this is entirely gluten free.  

1/3 cup chia seeds
1 1/2 cups liquid of your choice (we've been using coconut milk)
2 Tablespoons honey, coconut sugar, maple syrup, or stevia
1/2 tsp vanilla

You can also add fresh fruit, nuts, coconut, mashed banana, mango juice...the possibilities are endless.  This could also be layered with fruit and whipped cream as a delicious dessert pudding.

Mix all ingredients and let it sit overnight or for an hour or two and serve.  It's really that easy!

After the seeds sit for a couple of minutes, you will notice they will start to expand into a gel like consistency.  If you're not comfortable with the consistency, try adding flax seeds.

I found some other great ideas for Chia pudding on TheFitRV's blog.  I can't wait to try their chocolate chia pudding.  Click here for the recipe.


  1. I love to just soak them in water then once they gel up add the additives. Milk or soy milk makes it like a cold version of hot cereal. Yummy.