Prep 15 mins
Cook 0 mins
I'm currently in a love affair with Chia Seeds and found this recipe posted by Serena the Chef. Blogger. Domestic Guide. here's a little history on WHY I love these little seeds: They considered a “super food” delivering the maximum amount of nutrients with minimal calories. The seeds are packed with vitamins, minerals, and fabulous antioxidants that protect your body against free radicals, prevent cancer, and fight aging and aid in weight loss. Chia also contains more protein than other whole grains, and has a high fiber content. Two tablespoons of chia seeds contain 11 grams of fiber, which will keep you feeling full. They are the best plant-based source of omega-3 fatty acids on the planet. I can't say that this pudding is the best thing in the world or that it’s my favorite breakfast because it’s not, it is pretty delightful once you get used to the texture. The yogurt is used to thicken it but you can leave it out if you prefer
- 1⁄4 cup raw chia seeds, plus
- 3 tablespoons raw chia seeds
- 2 cups unsweetened almond milk or 2 cups coconut milk or 2 cups soymilk or 2 cups milk
- 1 cup Greek yogurt
- 1 1⁄4 teaspoons pure vanilla extract
- 2 tablespoons maple syrup
- 1 pinch kosher salt
- NOTE: (*For a thicker pudding, replace 1 cup of almond milk with 1 cup non-fat.
- Place the chia seeds in a medium bowl.
- Add the yogurt, almond milk, vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally.
- I recommend letting the pudding rest in the refrigerate overnight, but 4 hours will do if you’re feeling antsy.
- Before serving, stir the pudding to make sure that there aren’t any clumps. Spoon pudding into bowls or glasses and garnish with toppings of your choice. Such as fruit or granola.