Chia Seed Pudding
One of my most favorite snacks or quick morning eats is chia seed pudding. It is easy to make in bulk to keep in the fridge during the week. There are endless amounts of flavors & toppings you can decide on as well, making it a perfect option for everyone.
Chia seeds are a usually grown organically, non-gmo & are naturally gluten free. Despite their small size, chia seeds pack a punch when it comes to their benefits. They are rich in Omega-3 fatty acids, antioxidants, & can provide us with iron, fiber & calcium. Those Omega-3 fatty acids support our good cholesterol (HDL), can assist in heart disease & inflammation!
Now that we know just how good they can be, lets get to the recipe & ingredients! This is for a snack size serving, you can double to triple it to store in the fridge. Also a great idea is to make individual serving sizes in small mason jars!
Ingredients:
chia seeds
milk of choice, I prefer almond!
optional sweetener: maple syrup or honey
optional flavorings: vanilla, cacao, cinnamon, vanilla, maca root
toppings may include: unsweetened coconut, nuts, fresh berries, nut butter, hemp seeds, mint leaves, granola, banana, ENDLESS options.
Instructions:
Put 1/2 a cup of milk into a mason jar or dish of choice.
Add 2 tablespoons of chia seeds to the milk.
Option to add 1 teaspoon of maple syrup, & any flavoring.
Stir it all up until combined. The chia seeds will absorb the milk & become thickened into a pudding within 10-15 minutes. I like to stir it again about half way through! But that isn’t necessary.
Once the mixture turns to pudding, top it with anything you want! My go-to is slivered almonds, coconut & fresh berries. Store in the fridge for up to a week.