This is my new go-to breakfast and even dessert recipe. I absolutely LOVE it! It’s healthy and very easy to make. If you like tapioca pudding, you’ll enjoy this chia seed pudding too. I really only used chia seeds in my smoothies but I’ve found I actually like them a lot more this way.
A few things to note. This recipe calls for almond milk which is alway better when made fresh. So, you can get my recipe to make almond milk here. If you have it made and ready to go, then this recipe is very quick. The pudding doesn’t need to chill for more than about 30 minutes.
I keep a bowl in my refrigerator and have a small amount for breakfast each morning topped with fresh fruit and a mixture of nuts and seeds. It’s a complete energy boost and helps me avoid the unhealthy, sugary, breads that are so popular in the SAD diet.
Chia Seed Pudding: For Breakfast Or Dessert!
- 1/4 cup organic
- 2 cups fresh almond milk, or, when I’m pressed for time, I use the
- 2 tbsp agave nectar or honey
- 1/4 tbsp vanilla extract
- Pinch of salt
- Mixture of nuts and seeds: toasted sunflower seeds, toasted flaxseeds, roasted pumpkin seeds
- Fresh chopped fruit
- Dollop of coconut cream (optional)
- Place chia seeds in large bowl (they expand with liquid)
- In separate container, combine almond milk, agave nectar, vanilla extract, and salt
- Whisk in the liquid into the chia seeds and set aside on the counter. Whisk it every couple of minutes for the next 7 minutes or so. When the chia seeds begin to swell up and absorb the liquid, you can then cover with plastic wrap and place in refrigerator.
- After about 30 minutes, serve pudding in little dishes and top with fruit, nut and seed mixture, and a dollop of coconut cream.