I will be entirely transparent and admit that while I am sharing a recipe to make chia seed pudding, I have never tried it myself. I realize that sounds rather hypocritical, but when I share recipes, I like to share ones that I figure plenty of people enjoy, as opposed to only sharing recipes for dishes I like. I am aware that chia seed pudding is very much a thing, and anyone I know who eats it absolutely loves it.
My mother is obsessed with chia seeds, but she doesn’t use them to make pudding. Rather, she mixes them in with her cereal concoction in the morning, and she’s been eating them for years now.
The woman is fibrous, to say the least.
Perhaps this post will be what prompts me to give it a try myself. This recipe for chia seed pudding comes from loveandlemons.com.
“Ingredients
- ½ cup unsweetened almond milk
- 2 tablespoons chia seeds
- ½ teaspoon maple syrup
- ⅛ teaspoon cinnamon
“Optional toppings
- Tart cherries
- Blueberries
- Chopped nuts or granola
- Coconut flakes
- Maple syrup
“Instructions
“In a lidded jar, combine the almond milk, chia seeds, maple syrup, and cinnamon. Cover and shake to combine. Chill for a few hours, then give it a good stir to loosen any clumps. Continue chilling for 8 hours or overnight for the pudding to set.
“Serve with toppings like fruit, nuts, coconut flakes, and maple syrup as desired,” the recipe states.
Again, while I have no experience whatsoever with chia seed pudding, I imagine its ingredients are relatively interchangeable. I suspect that almond beverage could be replaced with actual milk or some other version of it, and I have no doubt you can use whatever floats your boat for toppings. I can’t help but imagine that brown sugar and cinnamon, or even honey, would all make fantastic additions to chia seed pudding.
Also, I said almond beverage earlier as opposed to almond milk because almonds ain’t got no titties.
Photo by Milada Vigerova on Unsplash
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