I may be late to the party on this, but Chia Pudding has become my new obsession for breakfast, snack or dessert. I top mine with assorted fruit and nuts to add a touch of sweetness, texture, and more nutrients. This pudding is vegan, keto, paleo, and gluten free, so it is a great option for a variety of eaters. It is super simple to put together and results in a creamy pudding that is packed with protein, fiber, omega 3s, calcium, iron, magnesium, zinc, phosphorus and more! This recipe gives me 1-2 servings, but you can increase depending on how many you are feeding. I double it and keep it in the fridge to eat for a few days, but it’s best when eaten within 3 days of preparing.
-1 c unsweetened almond or coconut milk
-(optinal) 1 Tbsp honey, maple syrup or agave
-1/4 tsp vanilla extract
-3 Tbsp chia seeds
-toppings: coconut flakes, chopped nuts, fresh berries, or stonefruit, bananas…
In a bowl or jar, whisk together milk, sweetner (if using) and vanilla extract. Stir in chia seeds. Refrigerate 8 hours, if you’re around give it a stir around the 1 hour mark to remove any clumps. Serve with fruit and nuts for topping.
