Simple, yet delicious Chia pudding
I have to say that one of my favourite things to eat in the morning is Chia Pudding. I love to use fresh fruits, nuts and seeds. I have a lot of different flavours to share with you but let’s first start with a simple one that you can make at home. Of course the best is to use the flavours you like the most. However, it is good to experiment because you never know what would be your next favourite.
- Chia seeds are rich in fibre, antioxidants, calcium, phosphorous, and magnesium
- They are excellent source of essential fatty acids, including alpha-linolenic acid which is an important anti-inflammatory fat known as “the plant omega-3”
- Those seeds may provide therapeutic benefit for certain cardiovascular, immune, and digestive conditions
- ½ cup diary free milk (I always use coconut or almond milk for my chia puddings)
- 2/3 cup chia seeds
- 1 tbsp maple syrup (more or less to taste)
- 1 tsp vanilla extract
OR SERVING (optional)
- Fresh Fruit
- LSA mix
- Dried fruits
- Shredded coconut
- Coconut yogurt
To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.
Cover and refrigerate overnight (or at least 6 hours). I always add 1 tbsp of coconut yogurt to my chia pudding because it becomes very thick and creamy. And I just love that coconut flavour in my chia puddings.
Enjoy as is, or layer with compote or fresh fruit! Will keep covered in the refrigerator up to 5 days.