Chia Seed Pudding


Ch-ch-ch-chia! Do you remember Chia Pets, those clay figurines that sprouted grass fur? Now those same chia seeds are being touted as the new superfood.

I say that with a major eye-roll, since the term “superfood” is such an unregulated, over-used marketing ploy. Every few months, someone decides that a particular item is a superfood. Blueberries! Quinoa! Acai! Dark chocolate! Stuff your face with omega-3 fatty acids and antioxidants, and guarantee yourself a longer life!

Okay, all that nonsense aside, I had a container of chia seeds that I didn’t know what to do with. I’d seen recipes for chia pudding, and decided to make some for breakfast one morning. Pudding for breakfast, why not?

Chia pudding is a no cook, easy to make food. You basically combine the ingredients, give it a shake or two, and your pudding is ready the next morning.

It had mixed reviews in our family.

“Just okay. Kind of weird.” – Steve
“I don’t want any.” – Aaron (the 4-year old who is wary of new and different food)
“More!” – Alex (the 1-year old who eats everything and a lot of it)

I personally thought it was good. Subtly sweet, with a pleasantly chewy texture like tapioca. It made a nice breakfast alternative to our typical oatmeal. I’ve also been tossing the chia seeds into smoothies and salads. To health!

Tell me how you’ve used chia seeds.

Chia Seed Pudding

print this recipe

1/3 cup chia seeds
1 1/2 cups milk (any type of milk will do)
2 tablespoons maple syrup (or honey, agave, etc.)
1/2 teaspoon vanilla
pinch of salt
Optional: 2 tablespoons cocoa powder

Combine all ingredients in a sealable container. Cover container, and give it a few shakes to mix. Chill for about an hour, then shake again. Let chill for at least 4-12 hours (the longer, the better) until thick. Serve cold with fruit, toasted coconut, or nuts on top. Makes 2 servings.

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