Chia Seed Vanilla Pudding
Article and photo by Adrienne Webster, Co-op Member Owner
June 13, 2017
I’ve always liked tapioca pudding. Some people are not fans of the texture (my kids are among the critics). However, if you like tapioca pudding, I imagine you’ll love chia seed pudding.
They are pretty similar except chia seed pudding is much healthier. Chia seeds are high in omega-3 fatty acids and contain fiber, protein and a long list of other vitamins and antioxidants.
Sometimes, I make it as a dessert, however, it would be a great breakfast, too; especially if you have a morning sweet tooth.
My favorite thing about making it is that you simply add all of the ingredients to a large mason jar, shake it up for a minute and pop it in the fridge overnight. The cardamom is optional, but it goes well in this recipe.
- 2 cups vanilla almond milk (or coconut milk works well)
- 1/2 cup chia seeds
- 1-2 tablespoon pure maple syrup
- 1/2 teaspoon vanilla
- 1/4 teaspoon cardamom (optional)
Combine ingredients in a sealed container (a mason jar with a lid is perfect) and refrigerate overnight.
The chia seeds will expand a bit so make sure there is some room left at the top of the jar. If you think about it you could open it up and stir it once or twice while it’s setting up but you don’t have to.
When you’re ready to eat it, top with fresh fruit and serve.