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How To Make Chia Seed Pudding

How To Make Chia Seed Pudding

We can’t say enough good things about chia seeds. If you’re not incorporating these super seeds into your meal planning, you might want to reconsider…

Why? There are numerous health benefits of chia seeds. Chia seeds are a great source of omega-3 fatty acids, fiber, proteins, vitamins, minerals, and antioxidants, which is why many people consider them to be a “superfood.” Consuming about 1-2 tablespoons of chia seeds per day may help support digestion, heart health, and so much more!

So, how can you incorporate eating chia seeds into your diet? Here are several ideas:

  • Blend them into your smoothies with fresh fruit
  • Add chia seeds to your cereal
  • Sprinkle them on top of your salad
  • Bake them into bread or other baked goods 
  • Sprinkle them on top of yogurt
  • Mix into your overnight oats

Our favorite way to consume chia seeds is by preparing this Chia Seed Pudding! Once prepared, you can refrigerate it for several days, eat it for a healthy breakfast recipe, as a heart-healthy snack, or even dessert with your probiotic supplement! You can also change up the flavor with different toppings! We hope you enjoy it.

 

*Recipe courtesy of eatingbirdfood.com.

For the pudding:

  • 1 cup unsweetened vanilla almond milk (or milk of choice)
  • ½ cup plain Greek yogurt (dairy or non-dairy will work!)
  • 1 ½ tablespoons of pure maple syrup
  • ½ teaspoon pure vanilla extract
  • ¼ cup chia seeds

Toppings:

  • 1 banana (sliced)
  • Chopped strawberries
  • Blueberries
  • Cacao nibs
  • Unsweetened coconut flakes

Instructions:

  1. Stir together almond milk, yogurt, maple syrup, and vanilla. Whisk in the chia seeds, then cover and refrigerate overnight or until it reaches the consistency of a pudding (usually at least 4 hours).
  2. Remove chia pudding from the fridge and spoon into a serving dish. Top with banana slices, strawberries, blueberries, cacao nibs, and coconut flakes.

*This recipe makes enough for 2-3 servings. We recommend doubling the recipe as it can last in the fridge for 4-5 days.

 

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