Chia Pudding
Chia pudding is a nutritious and delicious protein-packed breakfast, snack or dessert. Made with minimal ingredients: chia seeds, nut milk and maple syrup, this chia pudding can be made in several servings ahead of time, stored in the fridge and lasts up to a week. A base recipe that is not limited to these three ingredients: add fresh berries and nuts, a spoonful of nut butter, sliced bananas, shredded coconut, dried fruit or chocolate chips. For a breakfast option, add a tablespoon of rolled oats or granola. The chia seeds absorb the nut milk and plump up. I prefer unsweetened almond milk; dairy milk and other plant-based milk also work. Maple syrup is my choice of sweetness; however, you can use sugar, stevia, honey or fruit preserves.
Ingredients:
1/2 cup unsweetened almond milk (milk of choice)
2 tablespoons chia seeds
1/2 teaspoon maple syrup (sweetener of choice)
Instructions:
1) Add milk to a cup and sprinkle the chia seeds.
2) Stir the milk and seeds together, drizzle maple syrup.
3) Stir to ensure the chia seeds have been distributed evenly into the milk without any clumps.
4) Cover with plastic wrap and refrigerate the pudding for at least two hours or overnight.
