Recently I wrote about 15 ways to increase fiber on a gluten-free diet, and one of them was to snack on chia pudding.
Chia seeds are high in omega-3 fatty acids, minerals, and FIBER. You can throw them in smoothies or baked goods, or mix them together with a milk of choice to make chia pudding like the one here.
There are probably a thousand ways to make chia pudding, but this recipe is one of the simplest. I view it as a blank canvas to doll up with toppings such as fruit, nuts, seeds, honey, or cacao nibs.
You can also stir in extra goodness when you’re mixing the chia seeds and milk. These can include nut butters, cocoa powder, chopped dates, or sliced bananas.
To make this more sustaining and suitable for breakfast, you can add in some of your favorite protein powder. Besides collagen, other powders may change the consistency of the pudding and/or require more liquid, so it might take some experimenting.
I hope you use this base recipe as a jumping off point to create your favorite combo. Let me know what you discover!
Basic Chia PuddingPin Recipe
- 2 cup unsweetened almond milk or another milk of choice
- 1/2 cup chia seeds
- 2 tablespoons maple syrup or honey
- 1 teaspoon ground cinnamon optional
- 1 teaspoon vanilla extract optional
- In a medium bowl, add all ingredients. Whisk thoroughly until well combined.
- Evenly pour the mixture into 4 jars or bowls. I often continue to whisk as I pour to make sure the chia seeds are evenly distributed between all containers.
- Refrigerate for at least 2 hours or overnight to thicken.
- When ready to serve, top with fruit, nuts, honey, seeds, or anything else that strikes your fancy.