Vanilla Chia Seed Pudding

 
Jump to Recipe

 

Okay, two chia seed pudding posts! I know I am becoming addicted. Obsessed. And I have to admit, at first I was like hmm, this is a different texture. BUT than I ate it again. And again. And made it again. And the verdict is in, I have found a new favorite breakfast or snack item.


Why Chia Seeds? 

So what gives? Why the superfood chia seed? Well if it doesn’t have you at superfood, I don’t know what will. But Huffpost may be able to convince you if I can’t.

Oh chia seeds let me count they ways to superfood powers:

1. Full of Antioxidants (can we say hello! Winter, germs, school aged kids…I need all I can get!)
2. High in Omega-3 Fatty Acids (great for vegans as we aren’t sitting around noshing on Salmon)
3. Rich in Fiber (yes, we kinda need that for our digestive health)
4. High in Protein and Calcium (both vital parts of a diet! And as a person with some creaky bones going on, I need calcium)
 
Now on to pudding time!
 
This recipe couldn’t be any easier, but does take a little plan ahead time for letting the seeds soak in the plant based milk and expand! I like overnight and sometimes even two overnights before I really feel like it is a good thick consistency. But if you like more crunchy or runny, feel free to only refrigerate for a few hours. Personal preferences and all.
 
 
 
If you make this, we would love to know! Tag @badtothebowl on social media. 
 
 

Vanilla Chia Seed Pudding

Recipe by SarahCourse: Breakfast

Chia seeds are a healthy way to get your Omega 3’s! Making chia seeds into pudding aids in their digestion.

Ingredients

  • 2 Cups Unsweetened Vanilla Almond Milk

  • 6 Tblsp Chia Seed

  • 6 Tblsp Chia Seed

  • 2 Tblsp Maple Syrup

  • ½ tsp vanilla extract

  • pinch of salt

  • optional toppings: berry jame, hemp seeds, sliced almonds, coconut chips

Directions

  • Pour unsweetened vanilla almond milk in container with lid (I like to use canning jars).
  • Add Chia seeds. Add maple syrup and extract.
  • If using the jar, put on lid and shake vigorously!
  • Refrigerate overnight or longer. This allows the chia seeds to absorb the milk and become a thicker pudding consistency. I also like to shake the jar every few hours so the seeds don’t clump together.


  • Scoop out the portion you want to consume. Top with fruit, homemade jam, granola, nuts, seeds, other superfoods (hemp hearts, cacao powder etc). I like a combo of sweet – a little fruit – and crunchy some granola and sliced almonds!

Leave a Comment

Your email address will not be published. Required fields are marked *

*