What’s all the hype about chia seed pudding you ask?! Is it really all that it’s cracked up to be?! In my book – YES!
Benefits of Chia Seed Pudding
As a busy mama, I’m always looking for quick and easy breakfasts that I can throw down with out too much prep or cooking. That said, I also need to ensure I consume nutrient dense and satiating breakfasts that will leave me feeling light and energized for a longer period of time.
Also, due to the fact that I’m insulin resistant, it’s critical that I follow a low carb, low sugar diet, to support me in burning fat on my body.
I also rely heavily on healthy fats to support my hormones, brain function and give me long lasting energy, without crashes from blood sugar fluctuations.
I’m also trying to increase my proteins to support me in rebuilding muscle mass (that I lost over the past 4 years of back to back child rearing), to increase my energy, metabolism and assist with fat burning.
I love chia seed pudding because it’s supports all of these requirements! It’s super nutrient dense, packed with antioxidants, healthy fats, protein, fiber, but it feels super light. Oh, here’s the best part – it’s super filling because of the fiber and healthy fats!
Chia Seed Pudding FTW!
It’s such a great mama breakfast because it’s as quick to consume as eating yogurt or cereal, but it’s more nutritious and healthy!
I love making a batch of the basic chia seed pudding in advance and then just eat as I’d like over the week.
Chia seeds don’t taste like anything so you can mix in more or less sweetener, cacao, syrup, honey, whatever flavor profile you’d like to have. I personally, like the classic plain pudding that I top with berries and nuts for added flavor and crunch (the added antioxidants, fat and protein don’t hurt either!), but you can really add whatever toppings you’re feeling up for!
Chia Seed Pudding Recipe
Ingredients
- 6 Tablespoons chia seeds
- 2 cups unsweetened coconut, almond or cashew milk
- 1/2 teaspoon vanilla extract
- 1 Tablespoon maple syrup, honey or sweetener of choice (optional)
- blueberries and strawberries, for topping
Instructions
- In a bowl or mason jar, mix together chia seeds, milk, maple syrup and vanilla. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it’s not thick, just add more chia seeds, stir and refrigerate for another 30 minutes or so.
- You can also prep you pudding the night before and let it sit in the fridge overnight if that’s easier. When ready to serve, divide the mixture between two bowls, top the pudding with berries and ENJOY!!
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