Basic Chia Pudding
On my bumpy journey toward health, I’m always on the lookout for clean eating recipes like this basic chia pudding. I’ve been a big fan of eating chia seeds for a few years, but it was only recently that I made my first batch of chia seed pudding.
Basic Chia Pudding Recipe
I was raised on cereal and milk, but these days I find that having a large dose of dairy tends to upset my stomach. This overnight chia pudding is made with almond milk, a wonderful vegan alternative to dairy. If you’ve never tried almond milk, you should definitely give it a go.
Almond milk has a really light, nutty and creamy flavor. Honestly, I prefer the taste of almond milk to cow’s milk. That’s saying a lot because I really love milk.
Funny fact about me—during my first pregnancy I craved milk more than anything else. I was drinking almost a gallon of milk per day for a while. To answer the question in your head, yes, I gained a ton of weight when I was pregnant!
So, back to my experience with chia pudding. I used a couple tablespoons of pure maple syrup in my first batch. The sweetness was good, but since then I’ve really grown to like my chia pudding without any added sweetener.
It’s especially good if you have high quality toppings like ripe fresh fruit, nuts or cinnamon. I like my chia pudding with banana, berries and almonds. There are really so many ways you can mix up this wonderful and wholesome breakfast recipe to suit your preferences.
I also love this recipe because of the health benefits that chia seeds offer. Despite their small size, chia seeds are extremely nutritious. They are packed with fiber, protein and Omega-3 fatty acids.
This recipe is also gluten free, making it a great healthy choice for people with celiac disease or a gluten sensitivity. I have neither, but I feel so much better when I eat a bowl of chia pudding over a bagel.
If you’re a fan of chia pudding, I’d love to know which toppings are your favorite.
Also, be sure to follow me on Instagram to keep up with me as I stumble towards healthy living. I post a lot of my clean eating recipes and share my daily struggles with food addiction, health and fitness. I’m working on getting better each and every day and I hope you’ll join me there! :)
Basic Chia Pudding
- 3 cups unsweetened almond milk
- 1/2 cup chia seeds
- Optional, 1-3 tablespoons of pure maple syrup (not necessary if you’re using great toppings!)
- Top with your choice of fresh fruit, granola, cinnamon, seeds, nuts, etc.
- Whisk almond milk with chia seeds and optional sweetener in a large bowl. Let sit for 5-10 minutes to allow the chia seeds to begin to puff, and then whisk one more time to loosen clumps.
- Cover and refrigerate for at least two hours. For optimal results, refrigerate overnight.
- Whisk chia pudding well before serving. Top with your favorite ingredients. Store your leftovers in an air-tight container in the refrigerator for up to 5 days.