Make Chia Seed Pudding, Healthy, Gluten-Free

• Food: Chia Seed Pudding

• Writer: Alice

• Content-Type: Food Blog

This simple recipe for seed pudding makes a delicious and healthful breakfast or snack. Although it has a dessert-like flavor, it is packed with fiber, protein, and good fats.

This chia seed pudding recipe has been my go-to morning and afternoon snack now that the weather is warming up. With a dash of cinnamon, it has a warm depth of flavor that is chilled, creamy, and faintly sweet.

Even though it’s loaded with fiber, protein, and healthy fats, it tastes like dessert when topped with fresh fruit, homemade granola, and a drizzle of maple syrup.

Another factor that makes this chia pudding so great? It is quite simple to make and keeps for approximately 5 days in the refrigerator.

Therefore, if you enjoy meal planning, try this dish. On the weekend, prepare a batch of this pudding and divide it among small jars or containers. You’ll always have a quick, wholesome breakfast available to you!

RECIPE INGREDIENTS FOR CHIA SEED PUDDING

For this chia pudding recipe, you will need the following ingredients:

• seeds, naturally! On the day I shot these pictures, I used white seeds, but black seeds would also work.
• Almond or coconut milk – I prefer to use light coconut milk in this recipe since it gives the pudding a richer, creamier texture, but don’t worry if you don’t have any on hand! A fantastic option is an almond milk.
• I add some maple syrup to the pudding to give it a naturally sweet taste. I top my food with extra maple syrup after I eat it.
• Cinnamon: For a warm, complex flavor.
• And sea salt—to bring out the tastes in everything!

MAKING CHIA SEED PUDDING: A RECIPE

Making this chia pudding recipe couldn’t be easier! This is how it works:

• In a Mason jar with a cover, combine the ingredients first. It should have a volume of three to four cups and be pretty sizable.
• Then shake! To combine the ingredients, tightly screw the lid onto the jar’s top.
• Then, relax. For a few hours, place the pudding in the refrigerator.
• Stir an hour or two later. For the pudding to be free of any seed clumps, this step is essential. The seeds won’t absorb the liquid in the jar if they remain clumped together, resulting in a lumpy, crunchy seed pudding. Not at all.
• Then, relax once more. Stirring is followed by covering the jar and overnight refrigeration.

Your seed pudding will be ready to consume in the morning!

SERVING IDEAS FOR CHIA SEED PUDDING

Chia pudding is creamy, rich, and very slightly sweet on its own. But let’s face it: the toppings are always the highlight of any seed pudding recipe. My favorites are listed below:

• healthy fruit. On top of the pudding, I adore heaping berries and tart cherries. For the rest of the year, use thawed frozen ones in the summer and fresh ones in the winter.
• something brittle, like homemade granola, chopped nuts, or coconut flakes.
• something tasty Extra maple syrup should be drizzled on. Honey also functions!

For a nutritious breakfast or snack, fill up on seed pudding! For up to five days, keep any leftovers in the closed jar or another airtight container. Add a little more milk to the pudding if it starts to get too thick. Wait until shortly before you eat to add the toppings.

CHIA SEED PUDDING

This simple recipe for this pudding makes a delicious and healthful breakfast or snack. For up to five days, keep it in the refrigerator in an airtight container with a lid. No gluten, vegan.

INGREDIENTS

INSTRUCTIONS

1. Combine the milk, seeds, maple syrup, cinnamon, and salt in a 3 to a 4-cup container with a lid. Shake to blend after covering. After chilling for a few hours, thoroughly stir it to break up any clumps. For the pudding to firm, continue cooking for another 12 to 18 hours.
2. As desired, serve the dish with fruit, nuts, coconut flakes, and maple syrup.