I’ve been on a bit of a chia pudding kick lately. Chia is such a nutritional powerhouse. A single two tablespoon serving of those little seeds is packed with 10 grams of fibre, 5 grams of protein, Omega 3 fatty acids, antioxidants and minerals. I’m so pleased to have found such an easy way to incorporate chia into my diet. You can switch from white to black chia seeds, purely for esthetic reasons, as the nutrients are virtually same.
Please remember, as with any fibre, be sure you're drinking your water to help it pass through your system.
My favourite thing about chia pudding is how FAST it is to prepare. I have yet to meet a person who couldn't use a few extra minutes in the morning. Overnight chia pudding helps you find a few.
This recipe can be doubled, tripled, quadrupled, and is delicious no matter what fruit you have on hand, feel free to make it your own. I suggest making a few different variations on Sunday evening for ready to go breakfasts or after school snacks, throughout the week.
Below I list six of my favourite flavour combinations. Scroll toward the bottom of the page for the Chia Pudding Base recipe.
This version comes with all the benefits of chia, plus the added antioxidant and digestive boost on limonene from the orange zest, plus a great source of Beta carotene with the mango
1 tsp orange zest
1 cup mango, diced fresh or frozen
Lemon Blueberry Chia Pudding
1 ½ tsp lemon zest
¾ cup blueberries, fresh or frozen
Chocolate Cherry Chia Pudding
¼ cup cacao powder
¾ cup cherries, cut in half - reserve half to top pudding
This version works best with ground chia blended together with the required milk and cacao. Stir in the cherries before covering for the night.
Banana Nut Chia Pudding
1 tsp vanilla extract
½ tsp cinnamon
1 banana, sliced
¼ cup pecan pieces - can substitute with seed of choice
Chocolate Macaroon Chia Pudding
¼ cup cacao powder
½ cup unsweetened coconut, shredded
1 Tbsp maple syrup (or Stevia)
This version works best with slightly less chia than the base recipe calls for. Aim for 1/4 cup.
Pumpkin Pie Chia Pudding
¾ cup pumpkin puree
1 tsp pumpkin pie spice (spice blend recipe can be found here)
1 Tbsp maple syrup
Optional: 1 Tbsp maple flakes, sprinkled on just before eating
This version works best with slightly more chia than the base recipe calls for. Aim for 1/2 cup.
Overnight Chia Pudding : 6 Ways
- ⅓ cup chia seeds, black or white
- 1 cup non-dairy milk of choice (coconut, hemp, flax or <a href="http://healthoholics.com/homemade-almond-milk/"></a>homemade almond milk)
Pour chia into jar of choice. Mason jars work very well.
Cover with milk, and shake well.
Add in optional ingredients to create the flavour of choice.
Store in the fridge overnight to set.
This recipe will keep in the fridge for 4 days.