Easiest Chia Seed Pudding Recipe

By now we have all come to love chia seeds, right? Or maybe some of you are wondering what a chia seed is and how you are supposed to eat it.

1 oz. (a little over 2 Tbsp.) of chia seeds contains: 137 calories, 9 grams of healthy fats, 11 grams of fiber, 4 grams of complete protein, 18% of your recommended intake for calcium, 4.9 grams of omega 3 fatty acids, and many other minerals!

Chia seeds are one of the rare plant-based complete protein sources. This means when you eat chia seeds as a vegetarian or vegan, you are able to consume all of the amino acids needed to make complete protein molecules.

How to Eat Chia Seeds

Toss in a blender with a smoothie, add a tablespoon to your water for more fiber, add a spoonful to soups and stews, mix into granola bar recipes and muffins, or make a delicious and nutritous pudding!how to make chia seed pudding

Easy Chia Seed Pudding

Easy Chia Seed Pudding

Ingredients

  • 7 Tbsp. chia seeds
  • 2 cups almond or coconut milk
  • 2 tsp. stevia and/or honey (depending on how sweet your milk is; unsweetened milk will require more sweetening)
  • 1/2 tsp. vanilla extract or almond extract

Instructions

  1. Whisk the chia seeds and milk together for 1-2 minutes until all clumps are broken up.
  2. Add remaining ingredients. I usually will just add what I have on hand.
  3. Refrigerate 4 hours. You can speed up this process by putting in the freezer for 30-45 minutes, stirring, then putting in the refrigerator for 2 more hours.
  4. Enjoy with a few nuts or fresh fruit on top! Or, eat it by itself for a quick snack!
http://nicolesnutrition.com/easiest-chia-seed-pudding-recipe/

chia seed pudding

You have to wait for the seeds to soak so that they will hydrate and expand to form a tapioca pudding-like consistency. It may look a little funky, but it is fun to eat and healthy!

And here is my video to explain it all:

Comments

  1. says

    Thanks for all the great ways to utilize chia seeds. I’m not sure they’d fly in puddings or smoothies around here, but I’d happily add them to muffins or granola :)

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