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Introduction
Chia seed pudding has its roots in ancient Mesoamerican cultures, where the tiny but mighty chia seeds were prized for their nutritional value and ability to provide sustained energy. This simple yet satisfying dish has seen a resurgence in recent years as people rediscover the wonders of these nutrient-dense seeds. Beyond its rich history, chia seed pudding holds a special place in my heart as it was one of the first wholesome treats I learned to make when embarking on a healthier lifestyle, reminding me that delicious and nutritious can go hand in hand.
Ingredients
• 1 cup (200g) chia seeds
• 3 cups (720ml) unsweetened plant-based milk of your choice (such as almond, coconut, or oat milk)
• 2 tablespoons (30ml) pure maple syrup or honey (optional, adjust to desired sweetness)
• 1 teaspoon (5ml) pure vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of sea salt
• 2 cups (300g) fresh or frozen mixed berries (such as raspberries, blueberries, and strawberries), for topping
Step 1:
In a mixing bowl, combine the chia seeds, plant-based milk, maple syrup or honey (if using), vanilla extract, cinnamon, and a pinch of salt. Whisk well until fully combined.
Step 2:
Transfer the mixture to an airtight container and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
Step 3:
Give the pudding a good stir before serving. If it has become too thick, you can thin it out with a splash of additional plant-based milk.
Step 4:
Portion the chia seed pudding into serving bowls or glasses. Top with fresh or frozen mixed berries.
Q: Can I use regular cow's milk instead of plant-based milk?
A: Yes, you can substitute regular cow's milk for the plant-based milk. However, this will change the nutritional profile and make the recipe non-vegan.
Q: Do I need to soak the chia seeds before making the pudding?
A: No, there is no need to pre-soak the chia seeds. They will absorb the liquid and thicken as the pudding chills in the refrigerator.
Q: How long does the pudding last in the fridge?
A: The chia seed pudding can be stored in an airtight container in the refrigerator for up to 5 days. You may need to add a splash of extra plant-based milk to thin out the consistency if it becomes too thick.
• For a richer flavor, you can use a combination of plant-based milks or substitute a portion of the milk with coconut cream or Greek yogurt.
• Adjust the amount of sweetener according to your taste preferences. You can also use other natural sweeteners like date syrup or coconut sugar.
• Chia seeds are naturally vegan, gluten-free, and high in fiber, protein, and omega-3 fatty acids.
• For a nut-free option, use nut-free plant-based milk such as oat, soy, or rice milk.
• The pudding will thicken as it sits, so you can adjust the consistency by adding more milk or letting it sit longer.
Serve chilled, topped with fresh or frozen mixed berries. You can also garnish with additional toppings like sliced almonds, shredded coconut, or a drizzle of nut butter.
Store the prepared chia seed pudding in an airtight container in the refrigerator for up to 5 days. Add additional plant-based milk as needed to thin out the consistency if it becomes too thick.
The pudding needs at least 4 hours to thicken properly, so plan accordingly. You can prepare it the night before for a quick and easy breakfast the next day.
- For a creamier texture, blend the chia seed mixture after it has thickened, using an immersion blender or regular blender.
- Adjust the sweetness to your liking by adding more or less sweetener.
- Avoid over-stirring the pudding while it's thickening, as this can prevent it from setting properly.
For a nutty twist, use a combination of plant-based milks like almond and coconut milk. You can also add other mix-ins like cacao powder, matcha powder, or shredded coconut.
This chia seed pudding pairs well with a cup of hot herbal tea or a smoothie for a balanced and nutritious breakfast. It also makes a refreshing and light dessert when served with a dollop of coconut yogurt or a sprinkle of granola.
Chia seed pudding can be enjoyed year-round, but it's especially refreshing during the warmer months when fresh berries are in season.
This recipe is dairy-free and gluten-free. However, it may contain tree nuts or soy, depending on the plant-based milk used.
