Here’s my super simple and totally delicious way of making “chia pudding”, which is actually what I like to eat for breakfast, or snack. Believe it or not, my 8 year old loves it too!
I think i was one of the first bloggers on the face of the planet to blog about chia. Long before you could buy it at Costco! Want the evidence? Here’s my 2012 post on it:
Chia is considered a seed, so it fits in with my recommendation that you have nuts and/or seeds on a daily basis. I store mine in the fridge or freezer to keep it from going rancid. Just like I do for flax and nuts.
The first time I tried a chia pudding recipe, I was not impressed. It was tangy (called for yogurt) and not that chocolate-y. And I thought the texture was weird. So I gave up and thought it wasn’t for me. But thankfully, I’m someone willing to give something another try!
Probably about 2 years later, I figured I would give it a try again. I mean, if costco was selling it… there must be something people like about it! So with this recipe I was able to settle on something that was delicious to my palate and was helping to make a dent in this big old bag I have.
Julie’s Chocolate Chia Pudding Recipe
Here’s my fav way to make it! Chocolate, of COURSE, but you can make vanilla if you prefer. Just leave out the cocoa powder, and add 1/4 tsp of vanilla extract.Print
Chocolate Chia Pudding Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- 1/3 cup chia seeds
- 1 cup milk (I use cow milk or soymilk because they have protein)
- 2 tsp cocoa powder (special dark)
- 1 Tbsp maple syrup
- optional – frozen or fresh raspberries, blueberries, or other fruit
- Mix all ingredients into a jar, or container.
- Be sure to stir the chia really well into the milk, otherwise you get a jelly glob!
- Soak overnight in the fridge.
- Serve in a bowl. Add sliced banana, if desired.
It’s quite delicious with sliced bananas and cinnamon sprinkled on top!
I hope you enjoy,