Food + Nutrition

Chia Seed Pudding recipe

A true superfood served in a simple, satisfying way. Chia seed pudding is a wonderful snack to assist in digestive health, as well as improve cognitive function.

A true superfood served in a simple, satisfying way. Chia seed pudding is a wonderful snack to assist in digestive health, as well as improve cognitive function.

One serve of this chia seed pudding (from the seeds alone) provides approximately 4 grams of protein, 8 grams of fibre (supplying over 25% of your daily needs), 4 grams of omega-3 (supplying 100% of your daily needs) and contains all the essential amino acids our body requires.

Ingredients:                                    

¼ cupChia seeds^
1 cup Milk of your choice*
1 tspMaple syrup
Optional toppings: mixed berries, natural yoghurt  

Tips: Get creative with colour and add a teaspoon of acai powder to the mix for a pink/purple chia seed pudding. Alternatively, you could add a drop of all-natural food colouring to please the tots.

For an indulgent alternative you can replace the milk with coconut milk and add a teaspoon of cacao powder.

Directions:

1. Add the chia seeds, milk and maple syrup to a container you can seal. A jar works a treat!

2. Stir, wait approximately 5 minutes then stir again~.

3. Close the container/jar and place in the fridge for at least 2 hours.

4. Eat as is or top with yogurt and fresh berries before serving.

5. Store in the fridge for 2-3 days.

^You can adjust the quantity of the chia seeds to change the thickness of the pudding.

*Plant based milks work wonderfully in chia pudding. Recommendations: 1) Best flavour goes to Bonsoy soy milk and 2) Healthiest option goes to Vitasoy Protein Plus soy milk with no added sugar or oil.

~Chia seeds tend to clump together, so stirring them adequately at this stage ensures beautifully separated bubbles of goodness.

Check out Superfood Snacking – Healthy Breakfast Ideas, for more recipes.

By Dominique Scott; @kindprogression

Nutrition & Wellness Expert, PhD in Mental Health

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