Chia seeds are my favorite! These magic little “superfood” seeds are very low calorie while still packing the nutrients, vitamins, minerals, and powerful antioxidants we all need. Chia seeds also contain significantly more protein than other whole grains, are ridiculously high in fiber (two tablespoons contain 11 grams!) and expand in liquid (or your stomach!) which will keep you feeling full and satisfied while regulating blood sugar. Ch-ch-ch-chia for the win.
This is not my first chia pudding recipe, but it sure has become a favorite. While it’s absolutely great as is, the toppings are what it’s all about! I’ve been adding berries and slivered almonds for breakfast and cocoa powder with coconut shavings for dessert, but the possibilities are truly endless!
What’s your favorite way to top chia puddin’?
PS- Like my tea towels? Check out my Beet Dip Dyed Tea Towels DIY.
Vanilla Chia Pudding
Yield: 4 servings
¼ cup plus 3 tablespoons raw chia seeds
2 cups Califia Farms almond milk (or milk of choice)
1¼ teaspoons pure vanilla extract
2 tablespoons maple syrup
Pinch of kosher salt
- Place the chia seeds in a medium bowl. Add the almond milk, vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally.
- Before serving, stir the pudding to get rid of clumps. Spoon pudding into bowls or glasses and garnish with toppings of your choice.