This is a super simple recipe for an overnight chia seed pudding. It only requires 2 basic ingredients ( chia seeds + plant milk of choice). And the preparation time? 10 seconds! Mix the chia seeds with the milk and let it rest in the fridge overnight, or for 4-5 hours. You can top it with some berries and almonds. Mission accomplished. 😉
What are chia seeds?
Chia seeds are tiny black seeds from the plant Salvia Hispanica.
Chia seeds were an important food for the Aztecs and Mayans back in the day. They prized them for their ability to provide sustainable energy. In fact, “chia” is the ancient Mayan word for “strength”.
Despite their ancient history as a dietary staple, chia seeds became recognized as a modern-day superfood only recently. In the past few years, they have exploded in popularity and are now consumed by health conscious people all over the world.
Even tho they are tiny, chia seeds are packed full of nutrients, like antioxidants, magnesium, fiber, calcium etc.
For this easy chia pudding you will need chia seeds (duh), plant milk, I prefer using canned full fat coconut milk for a more decadent dessert, but any kind of milk will do. You can even mix any leftover milk you have in the fridge.
Then you need to flavor the pudding! Chia seeds are pretty tasteless and if you use unsweetened milk (which I highly recommend) your pudding will be quite… bland. We don’t want that. Try experimenting with maple or agave syrup, vanilla extract, or even a mashed banana will do wonders to your pudding.
Then comes my favorite part. TOPPINGS! The combinations are endless. In this recipe I used raspeberries and flaked almonds, but you don’t have to listen to me. If you don’t have any fresh fruits on hand you can top your pudding with granola which offers more of a delicious crunch. You can try also banana and walnuts or kiwi and coconut flakes.
The most important part of making a good, creamy chia seed pudding is getting the chia seed to milk ratio correct. Once you have that ratio down, you can start experimenting with different milks, topings and flavors.
CHIA SEED PUDDING RATIO:
1/4 CUP (4 TABLESPOONS) CHIA SEEDS TO 1 CUP MILK
Chia seed pudding is also a healthy make ahead and go breakfast idea.
This healthy breakfast also keeps in the fridge for several days, so you can make a big batch at the beginning of the week and in the morning you just have to stir in your toppings and you are ready to go. The best way to do this is to make your chia pudding in a big bowl, cover it overnight and in the morning you can portion it out into individual pots after you gave it a good stir to break apart any clumps.
If you try this recipe, let me know! Leave a comment, rate it and don’t forget to tag a photo #earthlingeats on Instagram!Print
Serve this simple chia seed pudding with a handful of berries, nuts and seeds for a healthy quick breakfast.
- 1/2 cup chia seeds
- 1 and 1/2 cups plant milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- berries (optional)
- almond flakes (optional)
- In a medium bowl, gently stir together the chia seeds, the maple syrup, the vanilla extract, and the milk. Cover and put in the refrigerator overnight.
- In the morning give the chia pudding a good stir to break apart any clumps.
- Top with your favorite toppings. (think fresh berries, seeds, nuts or granola
- If you want to make this chia pudding more creamy and decadent use full fat canned coconut milk and a bit more sweetner (like maple or agave syrup)
- Double or triple the recipe and make this pudding ahead of time so you can enjoy a nutritious brekfast every morning without too much fuss.
- Category: Breakfast