HOW TO MAKE THIS HEALTHY CHIA PUDDING
It’s ridiculously simple.
- 4 tablespoons (¼ cup) chia seeds
- 1 cup plant milk or milk of choice
- Place the chia seeds in a 16-ounce mason jar or sizeable bowl that comes with a lid.
- Pour the milk over the seeds.
- Stir the seeds in your milk until well combined. Let it sit for 2 to 5 minutes at room temperature.
- Give it another stir to break up any clumps of chia seed that might have developed—especially at the bottom.
- Then close the jar and store it in the fridge for about 20 to 30 minutes or until it has a nice, thick pudding-like consistency.
- You can also let sit overnight in the refrigerator.
- When ready to consume, give everything a good stir again to break up the seeds and check that the pudding has a good solid consistency.
- Top with favorite toppings: nuts, nut butter, sweetener of choice, fruits, spices, etc.
Double the ingredients to double the servings: use ½ cup chia seeds ( 8 tablespoons/82 grams) per 2 cups of milk to double the servings.
For a thinner chia seed pudding consistency: Use two tablespoons of chia seeds for every cup of milk instead of four.
Make it super creamy: Try blending the chia pudding once thickened but before adding the toppings or extra sweeteners. You’ll get a super creamy consistency, almost equivalent to a mousse texture.
Is your chia pudding lumpy in the morning or too thick: It can happen. Stir it well with a spoon or fork. Or add a bit more milk and then stir until you get the right consistency again.
Too thin: play around with the number of chia seeds you use per cup of liquid. Sometimes the type of milk or chia seeds you use might require you to add more seeds to get that perfect pudding texture.
Nutritional calculation: The calculation is based on 4 tablespoons per one cup of plant milk.
Recipe from Mariska