Basic Chia Seed Pudding

I am obsessed with chia pudding. Ob-sessed. It is my go-to breakfast: quick to make, versatile, so healthy and good for you, keeps me full for a long time, and delicious.

Chia seeds are packed with omega-3 essential fatty acids - one of the most potent plant based sources - and are full of fiber, calcium, magnesium… the list goes on and on. They absorb ~10x their weight in water meaning they are filling. Above all, they are so good.

Last summer I interned in San Francisco and shared a flat with two business school classmates. My charming Lebanese friend would see me soak chia seeds overnight and eat them for breakfast the next morning; less-charmingly, she’d categorize it as bird food. One night I made an extra bowl, prepped it in the am, and had her try it. She was converted.

The recipe below is the basic way to prep the pudding. Just keep in mind the ratio of 1 part chia to 3 parts liquid. You can top them with any fruit that you have at hand, nuts, seeds, spices, superfoods, etc etc. It’s a blank canvas to experiment!

Image above: almond milk + pb2 + strawberries + raspberries + raw almonds + unsweetened coconut + raw cacao nibs

Ingredients: 2 tablespoons of whole chia seeds

6 tablespoons of liquid of choice (soy milk, cashew cream, rice milk, coconut milk, tea, etc)

Combine the chia seeds and the almond milk in a bowl and gently whisk, making sure to scrape the sides and bottom of the bowl so every seed is coated. Stir in any infusers, if using.

Cover and refrigerate overnight. The seeds should develop a gelatin-like coating and expand, absorbing the liquid. If pressed for time, let rest in fridge for at least 10 minutes (ideally 20). When ready to serve, add 1 teaspoons of stir-ins if desired, stir well, and scoop into a bowl. Top to your heart’s content!

Yields 1/2 cup of pudding, good for 1 serving. Can be prepared in advance and left in fridge.

Chia Pudding Inspiration:

Liquid: almond milk, soy milk, cashew cream, rice milk, coconut milk, tea,

Infusers: vanilla extract, vanilla paste, rose water

Stir-ins: unsweetened cacao powder, maca, PB2, stevia, peanut butter, almond butter, honey, raw agave

Toppings: fruits & berries (whatever is in season!), bee pollen, nuts & seeds (almonds, walnuts, pecans, flax), unsweetened coconut flakes, raw cacao nibs, oats, raw agave or maple syrup, dried fruit (figs, apricots, etc), cinnamon

Tea Note: to infuse tea flavor into the pudding, I soak the tea bag directly with the pudding overnight, squeezing out as much liquid from the bag the next morning. When pressed for time, I brew 1/3 cup of tea and mix the concentrate with the almond milk. I favor “creamy” teas like vanilla, caramel, chai, apple cinnamon, but I am sure fruity ones would work just as well.

Vanilla and caramel tea + maca + flax + unsweetened coconut flakes + raw almonds + cinnamon

Almond milk + PB2 + bananas + blueberries + unsweetened coconut flakes + goji berries

Almond milk + maca + raspberries + golden raspberries

Vanilla infused Almond Milk + Blueberries + Currants

Almond milk + peanut butter + blueberries + strawberries