Cha-cha-cha-chia! Move over chia pets, we’re using these chia seeds for our own healthy growth! Chia seeds are packed with potassium, calcium, antioxidants, iron, and omega-3s. When I say packed, I mean really packed. These are mini powerhouses of health!
A perfect spa day meal, chia pudding will re-energize you, strengthen your immune system, help support weight loss, get rid of toxins, reduce inflammation, and promote healthy skin, hair, and nails.
We use almond milk to make our pudding, but you can swap out for any of your preferred liquids (e.g. oat milk, animal milk). And we’ve topped our chia pudding with blueberries (hello beautiful antioxidants!), but you can truly get creative here! Your pick of any fresh fruit, cinnamon, cocoa nibs, or some unsweetened coconut flakes on top would make for a delicious topping too.
This recipe yields 6 servings
- 3 cups unsweetened almond milk
- ¾ cup chia seeds
- 1 tablespoon pure maple syrup, optional
- ¼ cup fresh blueberries
- In a large bowl, whisk to combine the chia seeds, almond milk, and maple syrup.
- Set aside for 10 minutes then whisk again. Cover with plastic wrap and store in the fridge to set for about 3 hours.
- If time allows, whisk the chia pudding every hour for a few seconds to ensure that there are no heavy clumps. This is not necessary but it will save you time later when you’re ready to enjoy.
- Stir well before serving; if it’s too thick, you can pour in a little more almond milk to reach desired consistency.
- Portion about ½ cup into a bowl, top with fresh blueberries. Store the remaining leftovers in a sealed container. The chia pudding will keep for 3 days in the refrigerator.
Buon Appetito a tutti!