Chia was a mystery seed to me until recently. It still kind of is. I kept seeing it on food blogs until one day I saw it in a store and decided to try for myself. You could say it’s a trend I caved into, after hearing how healthy and amazing it is. And honestly, those round little things look super cute in puddings, and I do love cute-looking food…
I also love waking up to a ready-made breakfast, who doesn’t? Even if it was me who made it the night before (and then I bow and thank myself for being so thoughtful). This chia seed pudding is refrigerated overnight, which means that you can snooze the alarm clock for five more minutes instead of worrying about putting food on the table. It’s light and refreshing, and it has one of the shortest ingredient lists in the history of ingredient lists.
Have you tried making chia seed pudding before? And if so, how to do make it?
- 1 cup almond milk
- 1/4 cup chia seeds
- vanilla extract
- 2 kiwis
- Divide the chia seeds into two equal parts and place in two bowls/glasses/jars.
- Mix the almond milk with the vanilla extract, then pour half of it over each chia seed bowl and mix.
- Place in the fridge for at least 30 minutes, then mix well with a spoon, to ensure that all chia seeds are covered with milk. Leave in the fridge overnight (or at least 3-4 hours).
- When the pudding is set and gelatinous, peel and chop the kiwi in small cubes, topping the pudding bowls.
- Feel free to use any fruit you want for the topping! You can also add nuts to make it more nutritious.
- You can add your favorite sweetener to the milk if the vanilla alone doesn't do it for you.
- You can replace almond milk with any other milk, dairy or non-dairy.