Chia Pudding

What once was a funny looking plant (ChChChChia) has become a phenomenon in of itself. I have been seeing chia everywhere and in just about everything. I’ve gotta be honest…it’s hard to jump on this band wagon! First off, the look of these seeds are pretty strange looking. If I were to assume, these are what dinosaur eggs would look like, in very miniature size.

They almost look like poppy seeds, but when you look closer, they are rather unique. I’ve tried them in smoothies, chia beverages, and as a yogurt topper and I think chia pudding is by far my favorite (or at least most enjoyable!) I know these little seeds are miracle workers for your health and boasts many positive attributes which is why I am trying so hard to love them. They are rich in omega-3s and are full of fiber and protein along with containing calcium and many more nutrients which I won’t pretend to know too much about. The cool thing about these seeds is that they soak up to 12 times their weight in liquid and produce this gel-like coating around them. People compare their texture to that of tapioca, which I would never have known about if it weren’t for my dad who happens to love tapioca. The longer you let chia sit, the more they absorb the liquid you mix it with and after experimenting, I found overnight is best. They absorbed so much liquid that I actually added about 1/4 cup more almond milk in the morning and let it soak in for another 15 min and it was perfect! You could use milk, almond milk, soy milk, coconut milk, etc. Whatever floats your boat!

In a medium bowl I combined 3 Tbl of chia seeds with 1/2 C of unsweetened almond milk, 1 tsp of good quality vanilla extract, and 1.5 Tbl of sugar. Stir together until sugar dissolves, cover, and place in fridge overnight. In the morning I gave it a good stir, added 1/4 C additional almond milk (it was too thick for my liking) stirred it again, and let it sit while I got my coffee ready.

It absorbs pretty quickly! To make it feel fancy I spooned it into a stemless wine glass.

And topped it with raspberries and sliced almonds. Adding sweetness with a crunchy texture is just what this pudding needed. If you haven’t tried these almonds from Trader Joe’s you must. I’ve have an abnormal addiction to these lately because they are delicious in just about everything!

That’s it…very little effort for a super filling and dessert-like breakfast. It definitely has a texture I need to grow used to, but it was pretty darn good! Definitely refreshing on this sunny (20 degree) spring morning.