This Chia Seed Pudding is packed with:
✅ protein (an important building block of bones, muscles, cartilage, skin, and blood);
✅ omega 3 (omega-3 fats have been shown to help prevent heart disease and stroke; can help control lupus, eczema, and rheumatoid arthritis, and may play protective roles in cancer and other conditions);
✅ antioxidants (Scientists believe molecules called ‘free radicals’ can contribute to the aging process. They also may play a part in diseases, like cancer, diabetes, and heart disease. ... Your body uses antioxidants to balance free radicals. This keeps them from causing damage to other cells); and
✅ calcium (In addition to building bones and keeping them healthy, calcium enables our blood to clot, our muscles to contract, and our heart to beat. Our body cannot produce its own calcium - that's why it's important to get enough calcium from the food we eat).
You can make this Chia Seed Pudding in 5 minutes; and it yields about 4 servings.
This recipe is for the base (which is great on its own!), but you can also mix other flavours into the pudding if you want. Get creative!
2 cups coconut milk
½ cup chia seeds
½ tsp vanilla extract
¼ cup maple syrup
¼ tsp cinnamon (optional)
Blend all ingredients except chia seeds until smooth (including any added flavours, fruits, or chocolate). I use beaters, and then I whisk in chia seeds.
If you want a smoother version - throw all ingredients (including chia seeds) into a blender for 1-2 mins.
Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel.
Shake or whisk a few times within the first hour to help it gel evenly (I set a timer to stir it every 20 mins for the first hour).
Make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert at night.
When serving, I add some fresh berries and a few almonds/walnuts on top for extra flavour and a crunch!