Chia Seed Pudding

Cha-cha-cha-chia! Yep, chia seeds were around then too. And yes, it is the same seed that sprouted greens out of your chia pet. Chia seeds are nature’s complete superfood and are finally gaining popularity, making appearances on our everyday kitchen shelves. They have more omega 3 and dietary fiber than any other food from nature. Vegan and gluten free, chia seeds also have a high protein content and are a great source of antioxidants. Sprinkle them raw on your foods or mix them into your next juice for a boost.

This recipe resembles that of a tapioca pudding but, clearly, is much more nutritionally beneficial. I love making this ahead the night before and having it for breakfast or afternoon snack the next day. There are so many ways to flavor chia puddings, from adding raw cacao or chai spices, fruits, fruit preserves and nuts…but here is my recipe for basic chia seed pudding. Let me know if you play around with other flavors!

Chia Seed Pudding

{Yield: 4}

1 cup chia seeds
3 cups nut milk, coconut milk, or hemp milk
4-5 tablespoons agave nectar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
Pinch of sea salt

Combine the chia seeds, milk, agave, vanilla and cinnamon in a bowl. Stir well, so there are no clumps. Let it sit at room temperature for 20-30 minutes, or cover and refrigerate. To serve, add fruit or nuts of your choice or eat straight from the bowl. Enjoy!

11 thoughts on “Chia Seed Pudding

  1. This is brilliant! It’s the second blog post I’ve seen within about 10 minutes that had a chia recipe. I think it’s a sign that it’s time to pull out the chia seed that I bought and stashed in my cabinet about 4 months ago. Pathetic, I know, I’ve just been hesitant to try it. I’m definitely going to give this pudding a shot! The pomegranate looks gorgeous in it!

    Do you recommend one milk over the other? I usually have coconut, soy, and almond milk on hand, and I prefer certain ones in certain dishes. My guess would be coconut on this one?


    1. They all really work well in this, especially homemade cashew milk! But I prefer almond milk, if you’re using store-bought. Let me know how it comes out!

  2. I made this recipe yesterday and I also used almond milk. I was pleasantly suprised how much I liked this. I added mango to mine and it was delicious. Also, I found I liked it better the second day because it didn’t have the crunch from the seed left. It was softer as it absorbed more liquid.

    1. Glad you liked it! Almond milk is a great choice- love your mango addition. Must try soon! Thanks so much for your comment.

  3. “Chia seeds have been in Whole Foods for a long time, but they’re just now starting to grow in popularity,” said Drew Rosen, nutrition and cooking teacher at New York City’s Whole Foods Market Tribeca. “It’s an ancient crop, but because the seeds are so flexible and high in omega threes, they are just blossoming all over the markets in all different types of products.” .

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