We’ve come such a long way since the chia pet….or have we?! Chia seeds are back in style. You hear as much about them as you hear about kale and coconut-anything these days. With our juice is loose movement still going strong, we’ve been adding chia seeds to our smoothies every morning. Then I read this post and had to try out chia pudding. Four Ingredients and some minor stirring later, Dilan, daddy and I devoured most of this creamy goodness in one sitting. I followed this recipe almost exactly, but reduced the tablespoons of maple syrup to 1.5. The pudding was still fairly sweet, so I may even try to leave it out next time. I used Silk’s unsweetened coconut milk instead of regular milk, but I’m guessing if you use the vanilla kind that you can just omit the vanilla from the recipe. I also used black instead of white chia seeds. I have yet to hunt for the white ones.
Just to recap: stir together 1 1/2 cups of coconut (or any other kind) of milk, add 1 1/2 tablespoons of sweetener (maple, agave, or other), 1/2 teaspoon of pure vanilla, and 1/3 cup of chia seeds. Pop in the fridge for 4 hours or so and you’re done! The pudding will take on a tapioca kind of consistency. Top it with your favorite fruit and you’ve got yourself a wholesome breakfast or snack.
Now one thing to watch out for are chia seed recalls. Lots of them lately. I found a good site to check for these: http://jillsjuices.com/recent-food-recalls/.
Overall, this was delicious, quick, easy, and so much more nutritious than any type of Jello you’ll find in the grocery aisles. As a bonus, I got to sing the chia pet song to Dilan, which cracked him up. Give this a try and please let me know if you come up with any cool variations!