It’s also vegan, gluten-free, pChiaaleo and keto
The perfect chia pudding is a delicious, creamy, smooth, nutritious, and versatile pudding…which consists of only three ingredients—chia seeds, milk and a sweetener of choice…is great for topping with fresh fruit, coconut, hemp seed, granola, yogurt, nuts, nut butters, and jams.
The perfect chia pudding’s amazing texture and flavor lead to endless topping possibilities….and will leave you feeling perfectly satisfied, satiated and energized throughout your day.
Eating chia pudding as a snack or on-the-go breakfast option will provide you a delicious, comforting treat that is packed with protein, omega-3, antioxidants, and calcium…in fact, more calcium than a glass of milk, more antioxidants than a handful of blueberries, and more omega-3 than a piece of salmon.
Two tablespoons of chia seeds contains 130 calories, 11 grams fiber, 4 grams protein, and 9 grams protein—five of which are omega-3s…
Even though chia pudding actually only requires three ingredients—milk, chia seed, and sweetener—you can tweak it to make it into so many other flavors and textures.
So when you make chia pudding, you not only reap the nutritional value of the chia seeds, but also the added benefit of the milk or milk alternative and the sugar or healthy sugar substitute.
Okay, like almost everything else in my life, I am making this way more complicated than it really should be…
So let’s all go grab that bag of chia seeds out from the back of the pantry, shall we?!
Chia pudding can be made vegan, gluten-free, paleo and keto—all depending on the mix-ins
Chia Seeds…2Tbsp…Chia seeds have pretty much no flavor on their own, but will absorb whatever else—liquids, sweeteners, spices, and other stuff you add to your chia pudding.
Only use chia seeds, no other type of seed, to make chia seed pudding…(seems kinda obvious, otherwise it wouldn’t be chia seed pudding…right(?!))…but no other type of seed will work.
Also make sure that your chia seeds are fresh.
If your first attempts at making chia pudding is an epic fail, try switching brands. Many people claim that chia seed from Trader Joe’s do not absorb as much liquid and will not work as well as many of the other brands out there.
Typically your want your ratio of chia seeds to milk to be 3Tbsp chia seeds per 1C liquid, but adding more chia seed will result in a thicker pudding.
Milk or Milk Substitute…1/2C milk or milk substitute—such as unsweetened coconut, almond or cashew milk…actually how much milk you need to use depends on how much chia seed you’re using. Four tablespoons of chia seeds per cup of liquid will give you the perfect chia pudding consistency.
Sugar and Spice...2Tbsp maple syrup, agave nectar, honey or other sweetener of choice…1tsp vanilla…1/4tsp cinnamon…( based on personal taste preferences)
Toppings of choice…fresh fruit granola, nut butter, nuts, etc
Common sense would tell you to simply dump all the ingredients into your blender and blend until smooth. Then after it is blended, cover and refrigerate until thick and creamy, at least two hours and as long as a week.
But actually you have two options as far as using your chia—either leaving the chia seeds whole and whisk the ingredients together…or grinding the chia seeds in a coffee grinder, depending on how smooth your pudding to be.
The first method involves placing all of the ingredients in a blender all at once.
The second method involves blending everything except the chia seeds and adding them later. You will want to do this if you’re adding any flavors—such as strawberries, spices, chocolate—to the pudding at this point instead of waiting to add them after the pudding has set.
Regardless if you grind your chia seeds or not before finishing your pudding, let the mixture sit for about ten minutes before stirring again. This will keep the chia seeds from all clumping together at the bottom of your jar, leaving you with lots of liquid on top instead of a well combined, creamy pudding.
Shaking or whisking a few times within the first hour will also keep it from clumping.
If your pudding isn’t as thick and creamy as you had hoped that it would be whenever you get ready to eat it, simply add more chia seeds, stir, and refrigerate for another hour or so.
Add any other add-ins and toppings of your choice whenever you get ready to eat or serve it.
I like to make big enough of a batch at one time to last for an entire week. You could also make your pudding and then refrigerate it so that it will be ready to eat the next morning.
Banana Split Chia Pudding…Allow chia pudding to sit in fridge long enough to gel. While doing this, toast 1/4C unsweetened coconut flakes in a preheat sauté pan over medium heat, stirring constantly, for about three minutes. Let coconut cool. Spoon chia pudding into two serving dishes. Top each serving with sliced banana, strawberries, blueberries, coconut flakes and chocolate chips.
Chai Chia Pudding…Add 1tsp cinnamon and a pinch of cloves.
Chocolate Chia Pudding…Add ¼C cocoa powder before sticking pudding into fridge to set.
Kiwi Chia Pudding...After your chia pudding has set, blend three kiwi in blender or food processor until smooth. Layer chia pudding and kiwi puree twice in two glass containers. Top each parfait with blackberries, blueberries, more sliced kiwi, and a few flakes of toasted coconut.
Mango Chia Pudding…After your chia pudding has set, peel your mango and remove the flesh. Blend the mango flesh in a blender or food processor until smooth. Layer your chia pudding and a layer of the smooshed up mango in a serving dish twice. Sprinkle with toasted coconut.
Matcha: Add 1Tbsp matcha green tea powder before sticking pudding into fridge.
Peanut Butter and Jelly Chia Pudding…Add 3Tbsp peanut butter or other nut butter and 3Tbsp jelly or jam of choice before sticking in fridge.
Pecan Pie Chia Pudding…Add ½tsp cinnamon and 1/2tsp almond extract to base before sticking it in the fridge. Add ½C chopped toasted pecans to finished pudding.
Pumpkin Chia Pudding…Add 1tsp pumpkin pie spice and 1/2C canned pumpkin to chia pudding before sticking it in the fridge. Toast 2Tbsp unsweetened coconut flakes. Top your finished chia pudding with coconut and almond butter drizzle.
Raspberry Chia Pudding…Mash 1/C raspberries in a small bowl. Add 2Tbsp granola and raspberries to finished pudding.
Strawberry Chia Pudding…Add ½C strawberries to the finished chia pudding.