Chia pudding is an easy make ahead choice for breakfast. The texture is like tapioca pudding. Chia seeds are packed with antioxidants, which support healthy skin. Ounce to ounce, they contain more omega-3’s than salmon. These fatty acids help the body absorb the fat-soluble vitamins A, D, E, and K, and studies have shown them to be heart protective by lowering blood pressure and inflammation. Adding variety to your pudding is easy. Use what you have, play with your spices. Swap the cinnamon and ginger for cacao (not cocoa) powder or vanilla. You can also add a little Great Lake’s Collagen powder to up the nutritional benefits.
Ingredients to make 4 servings
3/4 cup chia seeds
4 cups homemade almond or plant milk
2 tablespoons pure and organic maple syrup
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup dried fruit (optional)
1/2 cup raw unsalted nuts (optional)
1 tbsp. mini chocolate chips (optional)
Sliced banana, kiwi, strawberries, or any fruit of choice for serving
3 tablespoons chia seeds
1 cup almond milk
1-2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
Pinch of ground ginger
Putting it all together:
- In a large bowl, whisk the chia seeds, almond milk, maple syrup, cinnamon, and ginger. Add dried fruit and nuts, if you choose. The mixture starts out runny.
- Carefully Pour into four (12 ounce) airtight glass mason jars (I always have to wipe down the sides) Put into the fridge for a few hours if you can’t wait, or overnight to allow pudding to thicken. Top with fresh fruit or more nuts and serve cold.
Note: Keep refrigerated for about 4 days, but I wouldn’t store it much longer than that, since we made our own almond milk, which will spoil faster without all the chemical preservatives.