If chia seeds were people, they would be over-achievers with stacked resumes. These superfoods excel at pretty much everything—they’re packed with all the good stuff like antioxidants, Omega-3 fatty acids, fiber, protein, and calcium. And because your body digests them slowly, they provide a steady supply of ongoing energy that keeps you feeling full.
But despite all their stellar credentials, chia seeds on their own are flavorless. Luckily, it’s easy to transform them into a delicious and satisfying snack. One of the chia seed’s special skills is that it swells to about 10 times its weight when submerged in liquid. The result is a creamy gel-like substance that’s commonly referred to as chia pudding.
Aside from the aforementioned health benefits, one of the best things about chia pudding is that it’s incredibly simple to make. Like all of my favorite recipes, this one only requires a single bowl.
The first things you’ll need are some chia seeds and any kind of milk (almond is a popular choice) or fruit juice. Whatever amount of chia seeds you’re using, you’re going to need about four to five times as much liquid. Combine these two ingredients in a bowl. Then, consider adding some sweeteners and seasonings like maple syrup, cinnamon, cacao powder, a splash of vanilla extract and/or a dash of salt. Once you’ve given that mixture a good stir, put it in the fridge and let is set for at least four hours, or overnight, if possible. Then go back to whatever you were doing 10 minutes before you started cooking because you’ve already knocked out a week’s worth of breakfast or dessert in record time!
Once you have the basic blend down, the world of chia pudding is your oyster. You can add whatever mix-ins suit your fancy, so go nuts! (Nuts are good choice, actually.) Since the season is currently blessing us with an abundance of autumnal fruits and veggies, here’s some inspiration for how to incorporate fresh fall produce into your next batch of chia pudding.
Lexi’s Clean Kitchen
Add baked apples and golden raisins for a healthy alternative to pie. Get the recipe.
The Almond Eater
This recipe amps up the flavor with pear and ginger, while pecans add some nuttiness and texture. Get the recipe.
Vibrant Plate
Use mashed figs for flavor and sliced figs for looks. Get the recipe.
Create Mindfully
Another opportunity to use pumpkin spice and puree this season! Get the recipe.
Culinary Adventures With Cam
If you find yourself with a couple of these fall fruits and a couple more hours of prep time, top your pudding with some baked quinces! Get the recipe.
The Almond Eater
Roasted. Grapes. Need I say more? Top with pecans and walnuts and eat this one warm or cooled. Get the recipe.
Sweet Cannela
Carrot cake for breakfast? Yes, please. Get the recipe.
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