Chia seeds are mini food powerhouses. They are filled with protein, have more calcium than milk, more antioxidants than berries, and more Omega-3 than Salmon. We love to sprinkle them on yogurt, in our smoothies or mix into homemade granola creations.
I've tried store-bought kombucha with chia seeds in it. The texture, quite frankly, was gross. You see, when immersed and allowed to sit in liquid, chia seeds thicken and gel. Those jelly-like chia seeds remind me of, well, post-nasal drip. Eww!
Hence, I have been reluctant to jump on the chia seed pudding bandwagon. That is until now.
My burgeoning bubble tea obsession led me to finally give chia seed pudding a try. Tapioca pearls have a similar consistency, so I figured why not try it. What's the worst that could happen? A recipe failure? Eh, not a big deal. At least I can say I tried it. Thus, I made a batch of chia seed pudding ...
And to my very big surprise, I really liked it, a lot in fact.
Chia seed pudding is ridiculously easy to make. Stir all the ingredients together, let it sit overnight, then divide into serving bowls, top with fruit, and eat. I love that once you master the chia seed to liquid ratio, you can customize the flavor in a variety of ways by using different spices, sweeteners, and even different types of dairy or non-dairy milk and yogurts.
I admit the texture still might be off-putting to some people, but if you like tapioca pudding or bubble tea, I think you'll be able to handle this pudding. However, I'll let you in on a little secret, if you’re not into the texture, all you have to do is pour the pudding into a blender and process until smooth. Texture issues solved!
Topped with fruit, nuts, or both, chia seed pudding is a healthy start to the day.
Vanilla Cinnamon Chia Seed Pudding
Yield: 2 servings
- 1 cup milk
- 1/2 cup Greek yogurt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/3 cup chia seeds
- 1/4 teaspoon salt
- 2 tablespoons pomegranate seeds (optional topping)
- Add all the ingredients to a medium-sized mixing bowl and whisk vigorously to combine.
- Cover. Place in refrigerator. Whisk occasionally. Let sit overnight.
- Serve chilled. Distribute evenly between two bowls. Top each serving with a tablespoon of pomegranate seeds.
Photos by Renato Ghio