Is chia seed pudding having a moment, again? I think so! I remember 5+ years ago when it was all the rage. Maybe it never faded into the darkness, but last month I started making it again. Dang, I forgot how much I loved it!
Layered with seasonal fruit and homemade granola! You can’t go wrong.
Chia is neutral in flavor and because of this, it can be easily incorporated into just about any recipe. It needs no preparation, unlike flaxseed which needs to be ground, so you can instantly reap and enjoy its nutritional benefits!mammachia.com
A few months later, not only have I used what I had in the pantry, but I’ve purchased multiple bags since. It has pretty much become a daily afternoon snack.
The key is keeping the base simple and top it with seasonal fruit and protein granola. I’ve made chocolate chia seed pudding in the past, but prefer vanilla. This dish could easily replace your morning greek yogurt and berries. If you’re a busy person and need a grab-and-go breakfast this is for you! Prep a weeks worth on Sunday and add your choice of toppings the morning off.
Despite their tiny size, chia seeds are one of the most nutritious foods on the planet. They’re loaded with fiber, protein, omega-3 fatty acids and various micronutrients.healthline.com
Vanilla Chia Seed Pudding
- 30g Mamma Chia Chia Seeds
- 1/2 tsp vanilla
- 1 tsp Maple syrup
- 4 oz Elmhurst 1925 Unsweetened Almond Milk –
- pinch of sea salt
In a small jar, combine all the ingredients. Mix well, screw-on lid and refrigerate. After 30 minutes stir the mixture and allow it to sit for an additional 30 minutes.
When you’re ready to layer or top with your favorite toppings.
Have you tried chia seed pudding?
Photos by the talented Courtney Aaron.