I know, I know! Chia is SO good for me!!! To be honest, I just haven’t found a way of ‘consuming’ it that I have enjoyed enough to commit to those little super seeds. They’re HIGH in fibre, antioxidants, protein and Omega 3’s, while being LOW in calories. But sadly, none of that is enough for me, if I can’t figure out a way of enjoying what I am eating.
So… I am really excited about this recipe that I have modified from numerous Chia Pudding recipes I’ve found online over the past little while! I have been making a big bowl of it at the beginning of the week and my husband and I have been enjoying it all week long. It’s seriously delicious, and you may even be able to get your kids into it! WIN-WIN!
Here is my recipe that should make 4-6 servings.
- 1 cup black Chia seeds
- 4 cups unsweetened almond milk
- 1 tsp. vanilla
- 2 tbsp. pure maple syrup
- 1/2 tsp. cinnamon
- toppings of your choice (we do sliced almonds and berries)
- In a medium sized bowl, add all the ingredients and stir until well combined.
- Cover with plastic wrap and place in the fridge overnight (or for at least 2 hours!).
- Serve into a bowl and add your favourite toppings. I love to have sliced almonds and raspberries on mine, but some other ideas: dried cranberries, coconut, peach or mango slices… the possibilities are endless.
- ENJOY! (Because it tastes like dessert, but it’s actually super healthy!)
Note: If the pudding seems a bit too thick, try adding a small amount of cold water and stirring before adding your toppings. Do a little testing to find the consistency that you like best. I like mine a little ‘runnier’, while my hubby likes his thicker.
My friend, Jen, over at Mama Papa Bubba is a chia pudding fan too… check out her version of this healthy breakfast idea!