Chia seeds are these funny little things, almost like poppy seeds when they’re in the bag, but if you leave them to soak in a liquid for a few hours, they puff up and have the texture of tiny tapioca balls. They’re incredibly good for you, full of omega-3s and fiber and loads of vitamins, and although I’ve always enjoyed them in my store-bought kombucha, I’ve never cooked with them before.
Then, last week I tried chia seed pudding for the first time at the coffee shop across the street from my office. They had run out of my typical oatmeal, so they offered granola with chia seed pudding instead. I took one bite and was instantly hooked. Fortunately for my budget, chia seed pudding is also incredibly easy to make – just combine the ingredients and wait for 4 hours!
In some ways, it’s a little bit like yogurt, but neither Reg or I particularly like yogurt and we both loved this. It’s also like a healthy tapioca pudding, sweetened with just a little bit of maple syrup. I’ll happily eat it straight out of the bowl, but it’s also brilliant over granola or sprinkled with nuts and fruit (I used raw, sliced almonds and pomegranate seeds here). Little tip: chia seeds are also delicious in smoothies!
Have you ever tried these quirky seeds before?
- 2 cups vanilla-flavored unsweetened almond milk
- 2 cups plain Greek yogurt
- 4 tablespoons pure maple syrup
- 2 teaspoon pure vanilla extract
- Kosher salt
- 1/2 cup chia seeds
- In a large bowl, whisk together the almond milk, Greek yogurt, maple syrup, vanilla extract, and salt.
- Once completely blended, whisk in the chia seeds, then let it stand for 30 minutes.
- Mix the pudding one more time in case the chia seeds have settled.
- Cover and place in the refrigerator for 4 hours or overnight.
- You can either eat it plain, mix it with granola, or add nuts and fresh fruit. The possibilities are endless!
*Note: this is quite a large recipe and will feed one person a medium sized bowl for an entire workweek. You could also cut the recipe in half if you wanted a smaller batch. Adapted from Giada De Laurentiis.