I love chia pudding. It was only recently that I discovered this. For some reason, I always thought it would be slimy and boring and a little gross. It’s not. It’s healthy, it’s quick and it’s tasty.
You have to do it right though, and proportions are key here. Your pudding shouldn’t be drinkable, but it shouldn’t be solid as a rock, either. My ultimate testing method: if you hold the jar upside down and your pudding crawls out slowly, you’re good to go.
Prep time: 3 min
Waiting time: about 4 hours
THIS IS WHAT YOU’LL NEED FOR ABOUT 2 SERVINGS OF PUDDING:
4 to 5 tbsp chia seeds | 240 ml (1 cup) non-dairy milk (I love to use oat milk myself) | 1 tsp vanilla extract.
LET'S TALK TOPPINGS:
The sky is the limit here, really. But my favorite toppings include: unsweetened shredded coconut, blueberries, pomegranate and raisins. Although dates, 90% cacao chocolate, mango and banana sound pretty spectacular, too. (I’ll have to try those myself soon.)
AND THIS IS WHAT YOU’LL DO:
1. Put all the ingredients for the pudding in a jar and stir well.
2. Set aside for about 5 minutes and stir again (or if your jar closes well: just shake it!). Wait for another 10 minutes and stir/shake it again.
3. Put your pudding in the fridge for at least 4 hours. Is it still too thin? Add some chia seeds, stir and let it sit in the fridge a little longer.
4. Decorate with your toppings and serve!
Photo credits: Taj Amsterdam
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