Chia pudding is my new obsession. I can’t get enough of it. If you don’t know what I am talking about, chia pudding is essentially chia seeds mixed with yogurt and/or almond milk. The mixture sits in the fridge overnight and develops a pudding like consistency once the seeds absorb a lot of the liquid. When I first tried chia pudding made from yogurt, I didn’t really like it. My friend recently suggested using only almond milk and ever since I tried it I have been hooked. Chia seeds have many health benefits, making this a perfect breakfast or even a sweet, but healthy dessert.
This recipe takes only two minutes to put together, so it is the perfect thing to mix up right after dinner so that you have breakfast ready to go in the fridge the next morning. I usually make mine right in a mason jar, so that I can just twist on the cover and eat it out of the jar or take it to go the next day. I have tried many recipes floating around the internet and I personally prefer making this with unsweetened vanilla almond milk, vanilla bean and a little maple syrup. I also put tons of fresh fruit on top right before I eat it which makes it even more amazing. The texture may be a little bit weird for some people, but like I said, I didn’t like it at first either. It grew on me and now I am obsessed, so definitely give it a try!
Vanilla Bean Chia Pudding
Yield: about two 1/2 cup servings
1/4 cup chia seeds
1 cup unsweetened vanilla almond milk *
1 Tbsp. of maple syrup
Seeds from 1/2 vanilla bean (or 1 tsp. vanilla extract)
Use a fork to combine all ingredients in a small bowl or a mason jar. Whisk for a minute or so to truly combine. Cover and place in the fridge. Anytime between 1-3 hours later, use a fork to whisk the mixture again for several minutes. The seeds tend to clump at the bottom and you really need to break them up for the pudding to form. Cover and place in the fridge overnight or for at least 6 hours. In the morning, top with fresh fruit and enjoy. This should last in the fridge for a few days.
*I recommend using an almond milk that does not contain carageenan. I have read a lot about the ingredient used to thicken almond milk and it sounds like it is best to avoid it. I love using the Whole Foods brand almond milk and it doesn’t contain carageenan.