This light and creamy pudding will delight everyone in your family!
Small but mighty, the chia seed is a superfood that brings major health benefits to any recipe. In Chia Pudding, though, these seeds also bring a beautiful texture–soft, pearly–and a delicious flavor that melds with the other ingredients to make it a perfect way to get nutrients and a great deal of pleasure from this sweet, creamy treat.
Chia seeds were relied on in the ancient civilizations of Mexico and Central America as a source of strength; legend has it that Aztec and Mayan warriors ate them before going into battle. Nowadays, we eat them because they are so good for us, but also because their taste and texture help create some truly amazing dishes, like this Chia Pudding.
I crave this cool and creamy pudding so much that on some days, I eat it for breakfast and then again as a snack and then…well, sometimes I have it for dessert, too! The combination of the softened chia seeds and the almond milk give it a subtle nutty taste that is enhanced by the mellow notes of the honey. And the sweet and tart strawberries round out all the flavor profiles.
When we have it for breakfast, I like to pair it with dishes that have a more substantial texture, like French toasts–especially French Toast Cups with Eggnog Syrup or Streusel French Toast Casserole. But when we’re all in a hurry, Chia Pudding makes a great quick breakfast alongside Quick and Easy Cinnamon Butter Buns.
Add-ins and Add-ons
One of the beautiful things about this Chia Pudding recipe is the way you can customize or personalize it to your liking with a few little tweaks and turns. The kind of milk you use is up to you–almond, oat, soy, dairy, rice, coconut–and each one will add its own subtle flavor to your pudding. The same principle applies to the toppings. Yes, strawberries are a perfect complement but any mix of fruits will be delicious. And you can always add chopped nuts or dried fruits, a dollop of peanut butter (or any kind of nut butter) or even chocolate chips. A sprinkle of cinnamon will bring some spice! You do you in this recipe and you can’t go wrong.
Ingredients
- 2 tablespoons chia seeds
- 1/2 cup almond milk or milk of choice
- 1 teaspoon honey or other sweetener, optional
- Strawberries or other fruits for topping
How to Make Chia Pudding
Step 1: Combine the chia seeds, almond milk, and honey in a jar. Stir them together until fully mixed.
Step 2: Allow the mixture to rest for a few minutes, then stir again to prevent any chia seeds from clumping together.
Step 3: Seal the jar with a lid and refrigerate for at least 2 hours, or overnight, to let the pudding set.
Step 4: Serve the chia pudding chilled, topped with fresh strawberries or your choice of fruits.
FAQs & Tips
Since Chia Pudding needs to be in the refrigerator for at least 2 hours so the pudding will set, you can make it ahead of time; it will keep in the refrigerator for up to 5 days. For freezing, we recommend dividing the pudding into individual portions and storing them in airtight containers; they will keep in the freezer for up to 3 months (thaw overnight in the refrigerator before serving).
It’s cool and creamy, like any lovely pudding. But when the chia seeds absorb the liquid, they become like little soft pearls so the texture is not unlike tapioca.
Chia Seeds are a nutritional powerhouse. They are high in fiber and in protein and in omega 3 fatty acids, which means they are very good for heart health. They contain lots of other nutrients as well (don’t ask me how all these nutrients get into these tiny seeds but they’re in there), including calcium–in fact, 3 tablespoons of chia seeds have more calcium than a glass of milk!!
Generally, chia seeds in small quantities are safe for anyone to eat. That said, the seeds can interfere with some medications so, like with anything else health-wise that we’re not sure of, it’s best to check with your doctor first.
Well, they would if you roasted and salted them! In their natural form, they do have a slightly nutty taste but in Chia Pudding, they absorb the milk you use and the honey or other sweeteners, so they take on the flavors of these other ingredients as well.
Serving Suggestions
As a breakfast item, Chia Pudding is a great finish to something hearty and savory like Steak and Eggs, but with its nutty undertones, I also really love it with Almond Breakfast Rolls. Sometimes when I have it as a snack, I like to drizzle Dairy Free Pumpkin Spice Syrup or Salted Spice Caramel Sauce over it. Last year at the holidays, I wanted to add something lighter to my dessert buffet and I found that Chia Pudding, in individual portions, did the trick. It was the perfect in the line-up with Pumpkin Salted Caramel Blondies, Delicious Jewish Apple Cake, and Chocolate Peppermint Cookies.
Chia Pudding
Ingredients
- 2 tablespoons chia seeds
- 1/2 cup almond milk or milk of choice
- 1 teaspoon honey or other sweetener, optional
- Strawberries or other fruits for topping
Instructions
- Combine the chia seeds, almond milk, and honey in a jar. Stir them together until fully mixed.
- Allow the mixture to rest for a few minutes, then stir again to prevent any chia seeds from clumping together.
- Seal the jar with a lid and refrigerate for at least 2 hours, or overnight, to let the pudding set.
- Serve the chia pudding chilled, topped with fresh strawberries or your choice of fruits.
Nutrition
