Prep 8 hrs
Cook 2 hrs
This is something I'm adapting for myself as a breakfast food/ snack. "Cook Time" is the time it takes the pudding to set up in the fridge. You can use whatever milk and sweetener you like. I like to use white chia seeds, but you can use whatever color you like. I add 1 tablespoon Great Lakes Unflavored Gelatin because it helps the pudding to set up better. Chia puddings which just rely on the chia to set up never really achieve a true pudding consistency; they are loose - more of a gruel, really.
- 4 cups whole milk
- 3⁄4 cup chia seeds
- 1⁄4 cup sugar
- 1 tablespoon gelatin
- 1 teaspoon salt
- 1 teaspoon vanilla bean paste
- In a large container, combine the milk and the chia seeds. Make sure they are mixed together well, you don't want the seeds clumped up or floating on the top. Let sit in the refrigerator for 8 hours, stirring occasionally.
- After 8 hours have passed, put the milk/chia mixture in a blender. Add all remaining ingredients and process on high for 1 minute.
- Pour the pudding into one big container or several smaller containers, and refrigerate for 2 hours or until set up.
- You don't have to blend the mixture if you don't want to, but it incorporates the other ingredients well, and gives more of a traditional pudding texture. If you choose not to blend, just make sure you do a thorough job of stirring in the extra ingredients. If you do not use the blender, I would omit the gelatin as it will probably clump up if you just stir it inches.