I’ve been eating this for breakfast for the last couple of weeks. Getting my probiotics in… some fruit, some protein, chia seeds… good stuff! I guess “pudding” makes it sound more like a dessert, but I definitely think of it as a yogurt. It’s made with healthful ingredients: almond milk, yogurt, and chia seeds!
I like the texture of the chia seeds once they’ve absorbed some of the liquid. It reminds me of small tapioca pearls I enjoy in desserts. The hint of maple syrup is just right, and this is a nice alternative if you’re trying to avoid refined sugars. The original recipe calls for Greek yogurt, so I’m sure that works well, but I’ve been using plain whole milk yogurt. It’s a bit runny when I first stir everything up, but thickens up nicely by the morning.
I like to throw together a batch of pudding in a large mason jar the night before, then enjoy it the next morning and the days following. You can also toast your almonds ahead of time and they’ll stay crunchy for days. I’ve burned way too many sheets of almonds in the toaster oven, so these days, I toast them in a nonstick pan. This forces me to keep a better eye on them. The crunch and nutty aroma from the almonds really make this dish, so if you’re on the fence about getting them, I say go for it!
Every time I’ve asked Ben if he wants some, he’s said no. I think it screamed “HEALTH FOOD” to him, which apparently was synonymous with “NOT DELICIOUS.” Untrue, husband, untrue! He resisted all my attempts to feed him yogurt with chia seeds… until yesterday. Some of my “official taste-testers” were over and were interested in trying it. When they all gave it the thumbs up and asked about the recipe, he suddenly wanted to have some. Hah. So he tried it this morning, and in his own words, “It is very good. Yeah, I’d want more.”
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Chia Seed Pudding Recipe
slightly adaptated from Giada’s recipe
Ingredients
- 1 cup vanilla-flavored unsweetened almond milk
- 1 cup plain yogurt (Greek or normal)
- 2 tablespoons pure maple syrup, plus 4 teaspoons for serving
- 1 teaspoon pure vanilla extract
- Kosher salt
- 1/4 cup chia seeds
- 1 pint strawberries, hulled and sliced
- 1/4 cup sliced almonds, toasted
Instructions
- In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and 1/8 teaspoon of salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
- The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup.
- Spoon the pudding into 4 bowls or glasses. Mound the berry mixture and almonds on top and serve.
4 responses to “Chia Seed Pudding Recipe”
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How timely! My husband has just been talking about chia seeds and brought some home. Do you think Coconut milk would work? (I have some vanilla-flavored in the fridge right now… _ I am allergic to almonds, so would have to substitute. 🙂
Wow, a pack of chia seeds is a big commitment! But this recipe can definitely help make a dent in that :). I think coconut milk would work! Is it like.. the really thick, canned coconut milk? Or is it thin and watery? Well, either way, I haven’t tried, but I imagine anything with a similar consistency to almond milk should work. Let me know if you try? =P =) .
yummmm I can still taste it :D! will have to make some for breakfast soon!
Yeahh! Lmk if you need more chia seeds. I have tons!