Chia Seed Pudding

Chia seeds have been in the spotlight as a popular superfood. These small seeds pack a big nutrient punch. They’re gluten free, a great source of protein, fiber and omega-3 fatty acids. Dry chia seeds can be added to smoothies, oatmeal or yogurt for an easy breakfast. With a little unsweetened cocoa powder, these little seeds could be a quick and healthy dessert. I like the way they swell and thicken when immersed in liquid. This chia pudding requires no cooking and is quick to assemble. The texture of the seeds are similar to that of tapioca pearls. There are many ways to customize the pudding to your liking. You can use almond milk instead of coconut milk or add matcha powder for a green tea pudding. Consider adding your favorite nut butter instead of a protein powder, or top the pudding with toasted nuts, and dried or fresh fruit.


  • 1 cup coconut milk or almond milk
  • 1/4 cup chia seeds
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1-2 tablespoons protein powder (optional)
  • Garnish – coconut flakes, fresh fruit, chopped nuts

Combine all the ingredient in a bowl and whisk together until smooth. Pour the mixture into a glass bowl or a bell jar. Refrigerate for at least 4 hours or overnight to let the mixture gel. This is the basic pudding recipe and serves 2, but can be customized to your preferences.

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