Oh, hello! Welcome back – I hope you enjoyed learning about whole grains on our last post. We’re going to take a break from nutrition education and share this uber simple recipe with ya’ll. You’ve previously seen me use and talk about the health benefits of chia seeds, like when I showcased my version of a 5 Ingridient Berry Sauce. When I heard my food friends talk about chia seed pudding, I was totally hooked and needed to give it a try.
Here’s what I love in particular about this recipe:
- calls for only 5 ingridients
- offers up 10 grams of fibre
- source of calcium
- source of protein
- allows for customization
- naturally gluten free
- no cooking, just stirring
Okay, I think you’re sold.
- ⅓ cup chia seeds (black or white)
- 1½ cups milk (dairy or dairy free)
- 2 tbsp runny honey or maple syrup
- 1 tsp vanilla extra
- 1 tsp cinnamon
- Place all ingredients into a bowl. Mix very, very, very well and cover with saran wrap.
- Place bowl into the fridge for thirty minutes. Stir again.
- Return back to the fridge for at least another 2 - 3 hours. The result is a thick pudding similar to rice pudding.
- Top with additional fruit if you wish. I love it with tart raspberries, mango or kiwi.
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– With Love, Carrots and Cake,
dixya @ food, pleasure, and health says
i have my days with chia pudding..lately m into chia fresca, will pin this as a reminder
I love chia pudding. We are living at IIT Bombay and I make it everyday.
Coconut milk, mashed bananas, chia seeds and black raisins….delicious.
I put it all in a container and put it in the frig overnight. No stirring.
Bran a spoon and enjoy!
Yum! That sounds delish. I love it with my familiar chai spices too!
That’s lovely! I’ve heard it’s amazing with coconut milk – I’ll need to try for myself! Thanks for visiting the site Deb.
We love chia pudding too. I knew it was healthy but didn’t know there was so much goodness in it!
Linda @ The Fitty says
I love chia seed pudding and puddings of all types! I also really happy to see that you’re in canada like me
Hey Linda! Thanks for stopping by – at first the seeds sort of creeped me out. Now they are totally familiar and I love the mouth feel of this pudding!
Are the seeds crunchy or chewy after being in the fridge for a while?
(I have a hard time w/tiny crunchy seeds but this looks delicious!)
There is a wee bit of a crunchy, but I wouldn’t say chewy! When you say chew I’m thinking of something meaty and this definitely isn’t like it! It’s similar to a rice or tapioca pudding.
Sarah P says
Can you use almond milk?
My pudding has been resting in the fridge fr over 3 hours and I hasn’t really thickened up. Should I add more seeds?
Hi Olivia, I’d keep it there for a few more hours. With this ratio it should thicken up nicely! If not, then add more chia seeds 1 tbsp at a time.
hello! I was wondering what I could put in to substitute for cinnamon..?
Any spice you prefer, or, completely nix the spice! I usually stick to cinnamon or cloves!
Can you let it chill in the fridge over-night or make these a few day in advance in jars? Also, do you store your chia in fridge or just in sealed container?
Hi Ashley! I keep my whole chia seeds in an air tight jar, tucked in a dark place in my pantry. And you can totally let it hangout over night and for a few days. It might thicken over time, but you can add more liquid at the time of eating.
Do you have the calories for this recipe and the serving size? I made it last night for the first time and it seems like a lot for 2-3 serves. I’m not sure how much I should eat as one portion. I would really appreciate your feedback.