Make Chia Pudding for Breakfast, a Snack, or Dessert!
It’s the smallest superfood! But, if you want to boost your metabolism and build more strength and endurance, the tiny chia seed makes just your kind of meal. For especially busy days, I’ll make overnight chia pudding. It’s essentially mixing chia seeds and coconut or plant milk, placing it in the refrigerator overnight, so you can wait up to a superfood breakfast that tastes great! It will thicken in a couple hours if you stir it a lot, but, otherwise, the chia will naturally thicken to a pudding consistency while you’re sleeping. You’ll want to sweeten it with 1-3 tablespoons of honey, agave nectar or pure maple syrup to taste. I like to use a quart sized mason jar to make this in.
- 2 C Unsweetened Coconut milk (more or less depending on how thick you want it)
- ½ C Chia seeds
- 1-3 T Agave nectar, maple syrup, or honey
- 1 t Coconut extract (optional)
- In a quart-sized jar with a tight fitting lid, combine chia seeds and coconut milk.
- With a spoon, stir very well, a few times, for the next 6 minutes.
- Add the sweetener, or flavoring if using, and stir well again.
- Tighten lid and place in the refrigerator for at least 3 hours, or, up to overnight.
- Tips for the best texture:
- If this is your first time making this, you’ll want to decide how thick or thin you like it.
- Is it thick enough, or too thick; it will depend on the milk you use.
- Once you remove from the refrigerator and stir, if it is too thick, add more milk to thin, stir less, and eat as desired.
- Or, if it is too thin, stir more before refrigerating, or add up to ¼ cup more chia seed, and wait for another 30 minutes for it to thicken, then stir again and serve.
Here are other Chia seed pudding recipes.
For more breakfast recipes…you’ll find others for flavored oatmeal, quinoa and other delicious recipes!