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Chia Seed Pudding


When I discovered I have an egg allergy that was leading to daily migraines and headaches I immediately had to come up with alternate breakfast options. Bennett mentioned trying making different puddings and ‘oatmeal’s’ with chia seeds. I did some research and found out that the word “Chia” means strength; folklore has it that the Mayan and Aztec cultures used the tiny black and white seeds as an energy booster. Chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. This can be served for breakfast or even a snack.

From our kitchen to yours, Dana


2 cups almond milk, unsweetened
½ cup chia seeds
½  teaspoon pure vanilla extract
1-2 tablespoons raw honey or maple syrup
Seasonal fruit and or nuts (I used strawberries, blueberries and coconut flakes)

Combine almond milk, chia seeds, vanilla and sweetener in a bowl
Mix well until combined and the mixture begins to thicken
Store covered in the refrigerator for at least an hour (I used a mason jar)
Stir well before serving and add a bit of water to the pudding if it becomes too thick
Top with fresh fruit and nuts of your choice

Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.


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