Hey there! Today, I am thrilled to share one of my all-time favorite recipes with you - chia seed pudding! It’s not only packed with nutritional goodies, but it’s also super easy to make and incredibly versatile. I tend to make this more often if I am feeling like my gut could use some extra movement or if I need an easy on-the-go morning snack. Plus, it’s just so fun to create! Let’s get shaking!
Ingredients
I often make mine in a small mason jar as I like to shake it up and place it in the fridge. If that isn’t your go-to method, a small bowl works perfectly!
So, grab your favorite bowl or mason jar and start by pouring in your milk of choice.
Next, pour in your chia seeds.
Here comes the fun part! If you went with a mason jar put the lid on tight and shake shake shake! If you went with a bowl grab a whisk and whisk everything together. The chia seeds might be shy at first, but they will start to gel up soon!
Next we wanna place our mixture in the fridge. If you mixed your milk and chia seeds in a bowl be sure to cover it up before hand. Now we wait for the magic to happen. Ideally you’ll want to leave your mixture in the fridge for at least 2 hours to get the best results. I tend to make a couple at a time and just pop mine in the fridge overnight. Either way, you want to give the chia seeds plenty of time to absorb the milk and transform into a wonderful pudding-like texture.
Once your chia seed pudding has thickened up nicely, take it out of the fridge. Give it a good stir and start getting creative.
Start by adding your toppings. Again, this could be fresh fruit, nuts, granola, yogurt, coconut flakes, or even dark chocolate shavings if you're feeling fancy. If you want a little extra sweetness, drizzle on your sweetener of choice. Remember, this is your artwork, so let your imagination take you to the finish line!
Lastly, grab your spoon and dig in to the nutritious and delicious treat that you just created!
There you have it friends - a cheerful, straightforward, easy, and utterly delightful chia seed pudding.