Over the past few years, chia seeds have come to the forefront as they have been acclaimed for their natural benefits and nutritional values. Considered a “superfood”, chia seeds are packed with proteins and other nutrients making them an attractive addition to vegetarian and plant-based diets.
Personally, I have found many benefits in my diet from the variety of chia seed recipes I have tried. While the texture takes a few tries to get used to, when mixed with the right flavors, these seeds taste delightful. Chia seeds have the ability to absorb large amounts of liquid, which allow them to be quite filling in a meal and also have the consistency of an egg replacement in many vegan recipes. I have found that a small quantity of chia seed pudding keeps me full for as long as having a breakfast of some avocado toast with a coffee would. Here is my favorite chia seed pudding recipe that can be topped with a variety of options for either a breakfast, snack or dessert! With only natural ingredients, this recipe is healthy, quick to make, and filling!
What you will need:
- 3 tbsp chia seeds
- 1 tbsp of cocoa powder
- 2 tbsp of maple syrup
- ¾ cup milk
- ¼ tsp of vanilla extract
- Pinch of salt
- ¼ tsp of cinnamon (optional)
Preparing the pudding:
Combine all the ingredients in a bowl and mix with a fork or whisk until the mixture is of even consistency. This will take a few minutes and the mixture will seem to have more liquid than you want it to. Allow it to chill in the fridge for a few hours or overnight until the chia seeds absorb most of the liquid, resulting in a thick pudding. Then, it is ready to eat!
Top the pudding with your favorite fruit or whipped cream to enhance the flavors! Toppings can include chopped nuts, ice cream, or a sprinkle of extra cocoa powder. I like to prepare mine the night before in a container that I can easily grab and go in the morning! You can store the pudding in the fridge for 2-3 days, making it the perfect breakfast, snack, or dessert to prepare beforehand.
