I was hesitant to make chia pudding. I remember my first experience with chia (something to do with plants and seeds and little green hairs) and I left the seeds in water and they became all slimy and what not. I remember thinking, “gross. Who would ever eat these things.” Fast forward about 20 years and here I am cooking and baking with chia on a nearly daily basis. That said- I was worried about being grossed out (for lack of better vocabulary) by chia pudding. At the same time, I kept seeing all of these photos and recipes of gorgeous plates of chia pudding and I decided, “you know what? Im going to go for it!” And go for it I did!!
Because chia pudding isn’t just the seed in water, and is both flavored and combined with non dairy milk- it has more of a tapioca consistency and is entirely pleasant. I can’t say that I won’t be making it again. And it has nothing to do with those “chia pets” we used to buy off of infomercials in the 80’s.
The game has changed. Expect numerous nutritious chia parfaits and puddings in the future!
Vanilla Almond Milk Chia Pudding with Sicilian Blood Oranges and Vegan Chocolate Chips
- 1 ½ cup unsweetened almond milk
- 1/3 cup chia seeds
- 2 tbsp maple syrup
- seeds scraped from one vanilla bean
- Combine ingredients in a bowl
- Mix and let sit for 10 minutes
- Stir well again, cover and let sit in the fridge for 2 ½ hours or overnight
- Top as desired (Here, I used orange slices and homemade vegan chocolate chips. I will post the recipe for the chocolate chips here later.)
*Health benefits of chia seeds:
- Loaded with antioxidants
- Full of nutrients (for example: calcium, fiber, protein, magnesium, etc…)
- High in Omega-3 fatty acids
- High in bone nutrients (like calcium and phospohorous)
- Can improve type 2 diabetes
- May lower the risk of heart disease
Just to name a few….