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
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.