Chia pudding is the perfect healthy breakfast or snack to meal prep for the week. It’s creamy, satisfying and loaded with protein, fiber and omega-3s. Vegan, gluten-free, paleo and keto.
There are a TON of chia seed plans out there (and I have handfuls posted here on EBF), however in case you’re chia novice, chia pudding is a great newbie formula since you’ll get a genuine feeling of their retention power, the gel-like surface chia seeds make and their capacity to help keep you full.
I’ve tracked down the ideal chia pudding consistency is 3-4 Tablespoons of chia seeds to 1 cup of liquid.The sort of fluid is up to you and will differ dependent on inclination and dietary limitations. I love utilizing plant-based milks like almond milk, cashew milk and coconut milk. They give the chia pudding a rich consistency that is truly pleasant. Full-fat canned coconut milk is extraordinary in case you’re hoping to expand the thickness and make a truly filling breakfast, bite or treat out of the chia pudding. It’s likewise an extraordinary choice in the event that you follow the paleo or keto diet.
Chia seeds have no flavor so the pudding will have an aftertaste like whatever fluid and sugar you’re utilizing. In the event that you need the pudding to have a touch of pleasantness you can add sweet flavors like cinnamon and cardamom, vanilla concentrate and your sugar of decision.
Concerning the surface, it resembles a thick, velvety dessert in the event that you simply blend the chia seeds with your milk. In case you’re searching for a smooth pudding surface you can mix the combination in a high powdered blender until smooth. I do this for the chocolate chia pudding and pumpkin mousse plans.I’m a major fanatic of maple syrup for pleasantness so my fundamental chia pudding formula has vanilla and maple syrup added. Nectar is an incredible alternative in case you’re paleo and on the off chance that you need a without sugar choice, simply avoid the sugars all together or utilize a sugar substitute like stevia. The vanilla is discretionary, however something I like to add for some additional pleasantness. For a chocolate form, look at my chocolate chia pudding formula.
This 3-ingredient chia pudding is creamy, satisfying and loaded with protein, fiber and omega-3s. It’s also vegan, gluten-free, paleo and keto.
- 3–4 Tablespoons chia seeds
- 1 cup milk (I like unsweetened coconut, almond or cashew milk)
- 1/2 Tablespoon maple syrup, honey or sweetener of choice*
- 1/4 teaspoon vanilla (optional)
- Toppings of choice: fresh berries or other fruit, granola, nut butter, etc
- Mix: In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Give it time to set: Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it’s not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes or so.
- You can also prep you pudding the night before and let it sit in the fridge overnight if that’s easier. When ready to serve top the pudding with berries and enjoy.
- How to store: Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.
- Dairy milk, almond milk or cashew milk will make a light, creamy chia pudding. Canned coconut milk will make for a rich and thick pudding.
- For a low-sugar version you can skip the sweetener or use a sugar substitute