It’s dairy free, gluten free, rich in fiber, protein, Omega 3 fatty acids, and, of course, it’s mighty tasty. What’s not to love?
I already talked about chia seeds here on the blog. You probably know how much I like adding them to my smoothies, water, breakfast oatmeal and salads. You also probably know just how great chia seeds are for you: One tablespoon of chia seeds has more calcium than a glass of milk; it’s a great source of healthy Omega3 fats (they contain more Omega3s than Salmon, believe it or not), fiber, manganese, phosphorus and even protein. Pretty cool isn’t it? Who would’ve guessed that these tiny little seeds can be so powerful?
Chia seed pudding is incredibly easy to make and so, so healthy. Because of their ability to absorb liquid and expand 9 times its original size, chia seeds turn into gel when in contact with liquid. To make my pudding I mixed chia seeds with coconut milk. You can also use almond milk if you’d like, but coconut milk is much more creamier (I’m talking abut coconut milk from the can here, not a carton).
This will make two big, or four small portions. I like to top mine off with bananas, coconut flakes, pomegranate, blackberries, nuts, etc. I do have to say though that bananas are definitely my favorite to have with this pudding. If you don’t have maple syrup you can also substitute it with honey (the pudding will obviously no longer be plant-based/vegan).
You guys really need to give this pudding a try if you have any chia seeds laying around in your pantry. It’s not only light and healthy but it’s really delicious too, I honestly prefer this over “regular” pudding.