Chia seed pudding is my new favourite breakfast.
This is an ideal recipe for lazy chefs like me.
It is SO simple to make. Not only literally taking 10 seconds of your time, but only requiring 2 ingredients!
The only hard part is getting the ratio right, and I’ve found the ideal ratio for the perfect consistency.
Just mix the two ingredients together before you go to bed and you wake up with perfect chia seed pudding!
How long does chia seed pudding keep in the fridge?
5 whole days!!
So if you want to prep for the week, you can whip up a batch on Sunday evening and you have breakfast made for the whole week!
What plant milk to use for chia seed pudding?
You can use any plant milk of your choice. There are plenty of options, including oat, soy, almond, coconut, cashew, hemp… the list goes on.
My personal favourite at the moment is vanilla flavoured almond milk – Almond Breeze. It adds a really lovely flavour to the chia seeds, and means that I don’t need to add any extra sugar.
What toppings can you put on chia seed pudding?
You can top your chia seed pudding with whatever you like, there are heaps of options. These include fresh fruits, nuts, seeds, chocolate, peanut butter… get creative!
Mangoes and sunflower seed kernels are one of my favourite toppings, as shown in my photos.
If you do want your chia seed pudding a little sweet, then feel free to add a little agave syrup 🙂
What are the benefits of chia seeds?
Not only are they delicious, they’re also really nutritious!
- Great source of quality protein
- Almost all the carbs in chia seeds, are fibre
- Low in calories
- High in antioxidants
- Lots of omega-3
Prep time: 1 minute
- 4 tbsp chia seeds
- 1 cup plant milk of your choice
- Mix the chia seeds and plant milk together.
- Soak overnight.
- In the morning give them a good stir to separate any clumps.
- Top off with your favourite fruits, nuts seeds.
- ENJOY!! 🙂