I think I might be late on the chia pudding train, but I don't care, because as I've been experimenting in the kitchen, I've found that chia pudding is kind of a revelation.
This stuff... it's a cinch to make, it's super customizable to your tastes, it's really good for you, and on top of all of the benefits, it tastes like a fresh variation on the typical tapioca or rice pudding you've always known. (That said, if you don't like tapioca pudding, you probably won't like this. But I've fallen in love with it!)
For those that don't know, the basics here are that you mix together liquid (usually milk) with chia seeds, spices, and something sweet, then stick it in the fridge for a few hours, or overnight.
Our basic recipe:
- 1.5 cups rice milk (you can easily use coconut milk, almond, or soy instead if you're into that - just keep it unsweetened)
- 1/3 cup chia seeds
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1-2 tbsp maple syrup
- 1/2 tsp vanilla extract
- star anise (optional but nice!)
- Stir (or shake) everything together in a sealable container, making sure there are no clumps of chia. Let sit for 10-15 minutes and shake again until consistent. (This will reduce any clumps in the final product.)
- Let chill in the refrigerator for a few hours at least. For best results, make this at night before bed and eat the next day.
- Eat/serve chilled. This makes enough for 2-3 servings. (I only eat a little at a time, though, so this might be a whole day's serving for those who are starving.)
I'll be creating variations of for the rest of the year - pumpkin in the fall, strawberry in the summer, blood orange in the winter, toasted coconut & chocolate on the daily, the options are really endless. You can spoon it over fresh fruit for an even sweeter breakfast. Try this out as a great quick breakfast, or for a mid-day or nighttime snack.