Chia pudding is one of those meals that you really have to try before saying you don’t like it, especially if you “aren’t a pudding person” to begin with. That was me, but not anymore. This is my go to breakfast since it is easy to make when I’m pressed for time. You can mix all the ingredients in a small mason jar throw it in your bag and when you get to work or school your pudding is ready. Yup, its that simple! Or you can truly get your adult on and make it ahead of time, putting it in the fridge overnight and enjoy it when you’re ready. Be mindful the longer you allow the pudding to set the thicker it is.
Chia pudding offers many benefits to some are healthy brain function, healthy Omega 3 fatty acids, a host of antioxidants and vitamins, carbohydrates, and fiber that satiate you to feel fuller longer. We all have been there watching the clock waiting for lunch time because we are sooo hungry, well although chia seeds are super tiny they hold up to 10x their weight once liquid is added. So if that’s you try this recipe to hold you over a little longer during the day.
Chia Pudding Toppings
- Non dairy yogurt
- Coconut shreds
- Nut or Seed butters- peanut butter, almond, cashew, tahini, or sunflower seed butter
- Oats- You can add this into the pudding or add on top
- Any kind of fruit, seasonal is best
- Nuts
- Seeds
- Dried Fruit
- Dates-date syrup
If you do make this be sure to tag @revolutionofplants on Instagram! I’d love to see!
Chia Pudding
Ingredients
- 1/2 cup chia seeds
- 1 1/2 cup plant milk
- 1 tbsp maple syrup sub sweetner of choice
- 1 1/2 cup fresh strawberries (halved)
Instructions
- In a medium container combine chia seeds, plant milk, and maple syrup, stir well. Place container in the fridge for 20 minutes to overnight. Once the chia pudding has formed add your strawberries or toppings of choice.