My first Chia Pudding: a simple guide.

Good morning to you. Chia pudding is a great substitute for all the sweet cravings you might get late in the afternoon. And believe me, I am the kind of person who gets sweet cravings all the time! As long as it’s chocolate, chocolate, chocolate, I can eat it with anything and everything at any occasion. Tons of fresh fruit is around the corner, as is summer, however, so honestly, I can’t afford to eat all the sweet treats this world has to offer in immense quantities. That’s why I’ve decided to join the sweet with the healthy and to finally give this mysterious chia pudding a try.

Don’t get me wrong, I regularly use chia seeds as an addition to smoothies and oatmeal jars. Since my regular and somewhat same and boring recipes require some improvisation and an upgrade, I felt a strong need to try something different. We’ve already established that I’m a lazy person, so even this new recipe couldn’t be (honestly) more simple than it actually is.

blueberry mulberry chia pudding

Delicious chia pudding!

Why is chia good for me?

Apparently “chia” is a Mayan word for strength; the plant grows in South America and last year, when I returned home after traveling around South America, I brought a whole pack of chia with me since it was so ridiculously cheap. I knew it was healthy, but only recently I started to realize that I should include it even more in my diet, and here’s why:

  • Loaded with antioxidants.
  • High in omega-3 fatty acids.
  • Rich in vitamins and minerals.
  • Great source of protein.

How to make chia pudding?

When I realized that in order to make this chia pudding I only need four simple ingredients, which already reside in my kitchen cupboard, I got really excited to try it out and prepare an evening treat while watching a movie. Anyway, the four ingredients:

  • Chia seeds (obviously, duh!).
  • Non-dairy milk (I normally use rice milk, but you can use almond, coconut…).
  • Cocoa or carob powder (for a nice chocolate-like flavor).
  • Favorite toppings.

Put the first three ingredients (no, not the toppings) in a jar, and shake it well. Close the lid and let it sit for an hour. Shake again and let sit for another hour or two. My preference is to either leave the pudding overnight or prepare it at least 4 hours in advance so that chia can get soaked up and become properly puffy.

blueberry chia pudding

Blueberry & Mulberry Hazelnut Chia Pudding!

What are your favorite chia pudding toppings?

Don’t forget to stop and…eat a spoonful of rich and creamy chia pudding!

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Print Recipe
Blueberry & Mulberry Hazelnut Chia Pudding
A delicious treat you can make in no time and eat with your favorite toppings too!
blueberry chia pudding
Cuisine Vegan
Prep Time 1-3 hours
Cook Time 5 minutes
Servings
cup
Ingredients
Cuisine Vegan
Prep Time 1-3 hours
Cook Time 5 minutes
Servings
cup
Ingredients
blueberry chia pudding
Instructions
  1. Pour chia seeds and milk in a jar. Shake well and let it sit for an hour.
  2. After and hour shake the mixture again. Let it sit for a least 2 more hours. You can also leave it overnight for a chia pudding breakfast jar.
  3. When you're ready to eat the pudding, pour it in a cup, add mulberries, chopped hazelnuts and blueberries. Sprinkle with dried coconut flakes and Voila! Enjoy your chia pudding!
Recipe Notes

I didn't have any sweetener at home since I've just run out of my beloved agave syrup so I added this elderflower cordial I made last weekend. The result: still delicious!

I use this kind of cocoa powder. Sometimes I replace it with carob powder if but you should know that it's less cocoa-like and not as sweet. I also use it as a thickener; I first bought it when I was making wild garlic pesto and carob did its magic, leaving no flavor in the spread whatsoever.

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