Drinks

Chia Seed Pudding Recipe

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Chia Seed Pudding Recipe, Chia Seed Pudding Recipe

Chia pudding is the ideal healthy breakfast or snack to dinner prep for the week. It’s creamy, satisfying and stacked with protein, fiber and omega-3s. Veggie lover, without gluten, paleo and keto. I love chia seeds and use them constantly. Chia seeds are little powerhouses pressing more calcium than milk, more antioxidants than blueberries, and more omega-3 than salmon. Their surface can take a little becoming accustomed to, but they are versatile and are a great protein-pressed addition to many recipes because of their ability to thicken and gel. Chia seed pudding is a simple and delicious way to easily get the benefits of chia seeds. It takes minutes to make and has enough protein and nutrients to be a brisk, in a hurry breakfast alternative.

This chia pudding could be placed in reused infant nourishment jars, small mason jars, or even squeeze pouches to be incorporated for school lunches. Personally, I love this with some slashed soaked nuts, fresh fruit, or even chocolate shavings for breakfast or a delicious low-sugar dessert.

Blended vs. Entire Chia Seeds

There are two surface options for chia seed pudding. I like to keep the chia seeds entire because I love their surface, but if you lean toward a smoother surface that is similar to “normal” pudding, a blended version might be your inclination.
Chia Seed Pudding Recipe, Chia Seed Pudding Recipe

Either way, this recipe takes less than 5 minutes to make. Here’s the difference:

  • For the entire seed version, just leave the seeds entire and whisk the ingredients together. If you are including flavors (strawberries, PB&J, spices, chocolate, and so forth) you should blend these into the fluid (milk and sweetener) first before whisking in the chia seeds to prevent the flavor from being uneven.
  • For blended (smooth) pudding, just dump every one of the ingredients in a fast blender and blend until smooth. I like to do this with chocolate or colored options as the simple vanilla recipe will have a grayish color when blended.

How to Make Chia Pudding (3 Steps)

  1. The process of making chia pudding is so easy! The first step is to stir together your chia seeds and milk in a mason container or bowl. I start with 3 Tablespoons of chia seeds to 1 cup of fluid, but if you need a thicker chia pudding I recommend using 4 Tablespoons to 1 cup of fluid.
  2. Once the chia pudding blend is all around consolidated, let it sit for 5 minutes, give it another stir/shake to separate any clumps of chia seeds, spread and put the blend in the ice chest to “set” for 1-2 hours or medium-term.
  3. The chia pudding should be pleasant and thick, not liquidy. If it’s not thick, just include more chia seeds (1 teaspoon to 1 Tablespoon), stir and refrigerate for an additional 30 minutes or something like that.
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Chia Pudding Chia to Liquid Ratio

I’ve discovered the ideal chia pudding consistency is 3-4 Tablespoons of chia seeds to 1 cup of fluid.

The sort of fluid is up to you and will fluctuate based on inclination and dietary restrictions. I love using plant-based milks like almond milk, cashew milk and coconut milk. They give the chia pudding a creamy consistency that is really decent. Full-fat canned coconut milk is great if you’re hoping to increase the thickness and make a really filling breakfast, snack or dessert out of the chia pudding. It’s also a great alternative if you follow the paleo or keto diet.

Chia Pudding Didn’t Set/Troubleshooting

If you’re experiencing difficulty getting your chia pudding to set or turn out effectively there could be a few things turning out badly. Here are two or three tips that may help!

Ensure you’re using chia seeds and not some other kind of seed! There are white and black chia seeds and both work for chia pudding, but no different seeds will work. Also, watch that your chia seeds aren’t old and possibly take a stab at switching brands. I’ve heard complaints from several people that the Trader Joe’s chia seeds don’t absorb as a lot of fluid as different brands. If you’re experiencing difficulty with chia seeds from Trader Joe’s, have a go at purchasing another brand.

Ensure you give your chia pudding a good stir around 5-10 minutes after you initially combine it. This breaks up any clumps of seeds and helps ensure the blend will set. If you don’t do this, sometimes all the chia seeds will cluster at the base and you’ll be left with lots of fluid on top instead of an all around consolidated, creamy pudding.

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If your chia pudding isn’t sufficiently thick, just add more chia seeds to the blend and let it sit a bit longer. You can also use a thicker milk. Full-fat canned coconut milk creates a ultra thick and creamy chia pudding.

If you despise the surface of chia pudding, take a stab at blending it in a powerful blender like a Vitamix. When blended, the blend will be smooth and creamy like an ordinary pudding instead of a bit seedy like dessert.

Chia seeds have no flavor so the pudding will taste like whatever fluid and sweetener you’re using. If you need the pudding to have a bit of sweetness you can include sweet spices like cinnamon and cardamom, vanilla concentrate and your sweetener of decision.

As for the surface, it resembles a thick, creamy dessert if you just blend the chia seeds with your milk. If you’re searching for a smooth pudding surface you can blend the blend in a high powdered blender until smooth. I do this for the chocolate chia pudding and pumpkin mousse recipes.

How Long Does it Take to Thicken?

The chia seeds start to absorb the fluid before long, but you do need to give the pudding a bit of time to manufacture the gel-like consistency. I recommend 1 – 2 hours or medium-term.

You’ll need to include combine your milk and chia seeds and let the blend sit for around 5-10 minutes before giving it another stir to ensure the chia seeds aren’t bunching together. At that point feel free to let the pudding sit in the refrigerator for an hour or two. If you’re in a rush you can eat it within 20 minutes, it just won’t be as thick. Another great alternative is to feast prep a major clump for the week or make it the prior night you need to eat it and let it sit in the cooler medium-term.

Dinner Prep Chia Pudding

Chia pudding is an awesome dinner prep alternative because it will stay good in the ice chest for 5-7 days! Make a group on Sunday to have in the refrigerator for a snappy breakfast, healthy snack or dessert. It’s stacked with fiber, protein and healthy fats, low in sugar and super filling! Plus it works with so many different dietary preferences. Depending on the blend ins chia pudding can be made veggie lover, sans gluten, paleo and keto.

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Chia Seed Pudding Recipe, Chia Seed Pudding Recipe

Chia Seed Pudding Recipe


  • Author: SYAHRUSSHIAM
  • Prep Time: 5 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 4 servings 1x

Description

Chia pudding is the ideal healthy breakfast or snack to dinner prep for the week. It’s creamy, satisfying and stacked with protein, fiber and omega-3s. Veggie lover, without gluten, paleo and keto. I love chia seeds and use them constantly. Chia seeds are little powerhouses pressing more calcium than milk, more antioxidants than blueberries, and more omega-3 than salmon. Their surface can take a little becoming accustomed to, but they are versatile and are a great protein-pressed addition to many recipes because of their ability to thicken and gel. Chia seed pudding is a simple and delicious way to easily get the benefits of chia seeds. It takes minutes to make and has enough protein and nutrients to be a brisk, in a hurry breakfast alternative.


Scale

Ingredients

  1. ½ tsp vanilla extract
  2. ½ cup chia seeds
  3. ¼ cup maple syrup or sweetener and amount of choice
  4. ¼ tsp cinnamon optional
  5. 2 cups coconut milk


Instructions

    • For blended/smooth version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
    • For whole chia seed version: Blend all ingredients except chia seeds in a blender until smooth, including any added flavors, fruits, or chocolate. Whisk in chia seeds.
  • Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel.
  • Shake or whisk a few times within the first hour to help it gel evenly. I prefer to make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert at night.

Notes

This recipe is endlessly customizable! Try some of the variations below.

  • Category: Breakfast

Nutrition

  • Calories: 376kcal

Keywords: Chia Seed Pudding Recipe

Chia Seed Pudding Recipe, Chia Seed Pudding Recipe

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