Uber simple, uber yummy, uber nutrient dense!
If you haven’t cooked with chia seeds before, let me introduce you to these amazing little seeds…
Did you know that chia seeds are a great source of omega fatty acids (with three times more omega 3 than 6 per ounce)?
And for those of you concerned about your calcium intake, chia seeds contain (on average) 700% more calcium than salmon and 500% more calcium than cow’s milk.
Aside from their many nutritional qualities, these little beauties are high in soluble fiber, which means when they get wet they form a gel-like substance around them.
When I make this chia pudding recipe it always reminds me of the tapioca pudding that my Grandma Harder used to make – just with a 2015 super-food twist!
Alright, are you ready to get cookin’?
- 3 cups almond Milk (or desired milk variety)
- ½ cup chia seeds
- 2 tsp vanilla
- 1/2 vanilla bean scraped (not necessary, but we like the black speckles at our house)
- 1/4 cup agave/maple syrup/honey (to taste)
- ½ - 1 tsp cinnamon (to taste)
- Combine all ingredients in a bowl and stir until combined.
- Stir every 30 minutes until evenly incorporated, and until seeds have evenly jelled.
- Refrigerate for 4 hours and serve.
So… that was the fancy form of direction for those of you who prefer exact specifications. For those of you who are like me – a little bit of this and a little bit of that type – this is what I normally do…
Since “the 4 hour mark” almost never happens, here’s what actually happens at my house…
I basically stir the ingredients on and off until it’s pretty well jelled for an hour or so. Normally I place all of the ingredients in a bowl and stir until combined, then I leave it on the counter while I prepare other foods. When I walk past it or remember to do so, I will give it a quick stir until I think it is jelled enough. Additionally, if it feels too soupy or not sweet enough, or whatever issue it’s having that day (since we all know that I often don’t even follow my own recipes exactly), I will adjust the ingredients then stir once more and then pop it into the fridge.
At our house we most often eat it plain (because we love it as it is), however our second favorite way is to top it with sliced strawberries or pomegranates.
You can eat it plain or top with fruit, nuts, seeds or anything else your little heart desires!
Chia pudding is great for any meal and packs a healthy punch! Click To TweetChia pudding is great for anytime- breakfast, lunch or a snack. And remember, this small dish packs a nutrient punch!
So go ahead and whip up a batch! It will take you all of 60 seconds and your kids will love having “pudding” for breakfast!
Lemme know what you think, I love learning from other mamas!
XO,
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