Sometimes I think I am going to love something, but then I try it and I don’t. At all.
That was definitely the case when I first tried chia pudding.
If you’ve tried chia pudding and really weren’t a fan, I encourage you to try this rendition. The almond butter makes a huge difference. It gives the chia pudding a creamy, substantial texture that’s just as good for breakfast as it is for dessert.
I usually eyeball the measurements, but here’s about what I aim for:
1/2 cup chia seeds
1/4 cup almond butter
3-4 tablespoons maple syrup
2 cups almond milk (I get whatever’s on sale – almond/oat/cashew/soy)
Whisk everything together really well, then let it all hang out together for about 8 hours or so (overnight is perfect). You may find that you need to stir it halfway through, because sometimes the seeds settle and you have chia cement on the bottom and almond milk on the top.
If someone asks you what’s so great about this pudding that, admittedly, looks like frog eggs, here’s what you can tell them:
Plant-based protein (5 grams in 2 1/2 tablespoons of chia seeds)
Chia seeds contain omega-3 fatty acids (ALA)
Chia seeds are a source of plant-based calcium (189 mg or 15% of daily needs in 2 1/2 tablespoons)
Plant-based iron (2.5 mg or 15% of daily needs in 2 1/2 tablespoons of chia seeds)
Chia pudding has vitamin D and calcium from the almond milk
Chia seeds are a great source of fiber (10 grams in 2 1/2 tablespoons – the current recommendation is 25-38 grams of fiber per day).
Chia pudding is delicious
That last one is the most important.
| Servings |
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- 1/2 cup Chia seeds
- 1/4 cup almond butter
- 3-4 tablespoons Maple Syrup
- 2 cups Almond Milk or other milk of choice
Ingredients
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- Whisk all ingredients together well and refrigerate for about 8 hours or until mixture is very thick.