Chia Pudding

Chia seeds: nature’s gift. Packed with antioxidants, fiber, calcium, manganese and healthy fats like Omega 3s, our friend the chia seed is incredible to help keep things moving digestion-wise as well as balancing blood sugar, maintaining heart and bone health. I mean, what more can you ask from this teeny tiny seed. Once I discovered that I loved the taste, I started making chia pudding in advance, freezing it and popping a jar in the fridge the night before so I would always have my tasty treat readily available.

I’ve played around with chia recipes for years, ever since I first learned about this insanely yummy, nutrient packed seed. Incredible for both the brain and body, I couldn’t resist—cut to me trying out every possible combination from toasted coconut, toasted hazelnuts, and fresh strawberries, to more detox-friendly toppings like blueberries and so on. I love sprinkling cinnamon or other chai-style spices like cardamom, or nuts and seeds. Honestly, the possibilities are endless! As long as you prepare the chia pudding in a small mason jar, you can enjoy it any time anywhere. I personally love chia pudding as an afternoon snack, especially when I used to be one of those crazy busy moms on the go.

Quick tip from Dyan Solomon: go wild! Try your favourite toppings because there is no wrong combo here – it’s all about finding what works for you. I remember when I had Chia pudding at Olive & Gourmando – they had lemon zest, kosher salt and unsweetened coconut shredded, an unlikely pairing but wow did it work!

Chia Pudding

INGREDIENTS

1/2 cup almond milk, cashew milk or coconut milk, (or more for thinner texture)

2 tbsp chia seeds

Optional

1 tsp maple syrup

1/2 tsp vanilla extract *

fresh fruit, nuts and seeds

*I’ve also tried with orange blossom extract or rose water and it is super yummy, but try to pair your toppings to match the flavours. Be playful and change up the flavour according to your mood.

You can also replace the maple syrup and use coconut sugar instead, or no sweetener if you like 

INSTRUCTIONS

Add the chia seeds and milk (along with optional sweeteners) to a bowl or jar and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel. 

Cover the bowl or jar and place in the refrigerator for at least one hour. Chia seeds can also be made overnight for breakfast the next morning

Stir the chia pudding before serving and add your favourite fruit, nuts, seeds and spices.

(don’t sweat if you notice your chia seeds aren’t starting to thicken after about 15 minutes. You may have done everything right and happen to have duds for seeds. Just start again)