HOW TO MAKE CHIA PUDDING
Steps:
- To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.
- Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
- Enjoy as is, or layer with compote or fresh fruit! Will keep covered in the refrigerator up to 5 days.
Nutrition Facts : ServingSize 1 serving, Calories 164 kcal, Carbohydrate 12.4 g, Protein 3.3 g, Fat 11.8 g, SaturatedFat 5.3 g, Sodium 10 mg, Fiber 6.9 g, Sugar 3.3 g, UnsaturatedFat 5.19 g
SIMPLE CHIA SEED PUDDING
This is a super easy base for a tasty, nutritious breakfast-just soak the chia seeds in plant-based milk overnight and they take on a sumptuous pudding-like consistency by the morning! Flavor it as you desire. I like to use ground cinnamon and maple syrup, but smashed banana and grated apple are tasty, too.
Provided by Food Network
Time 8h5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add the chia seeds, milk, maple syrup and cinnamon to a bowl and whisk together with a fork for a couple of minutes so they are well combined and evenly distributed.
- Cover and place in the fridge to chill overnight. By the morning it will have set into a pudding. I use this as a base for my breakfast bowl, topped with homemade granola, lime-coconut yogurt and minted berries.
CHIA SEED PUDDING
Provided by Giada De Laurentiis
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
- The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
- Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.
Nutrition Facts : Calories 201 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 129 milligrams, Carbohydrate 25 grams, Fiber 6 grams, Protein 8 grams, Sugar 16 grams
CHIA PUDDING
Rustle up this simple 'pudding' for breakfast or dessert. Chia seeds are rich in protein, antioxidants and omega 3, as well as many other nutrients
Provided by Cassie Best
Categories Breakfast, Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Combine the chia seeds, milk and 2 tsp maple syrup in a jar or bowl. Cover and chill overnight or for at least 8 hrs.
- When ready to serve, top with fruit and a drizzle of maple syrup.
Nutrition Facts : Calories 230 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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EASY CHIA PUDDING (ONLY 4 INGREDIENTS) - EATING BIRD FOOD
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4.4/5 (525)Calories 170 per servingCategory Breakfast
- Mix: In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Give it time to set: Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set" for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it's not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes or so.
- How to store: Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.
MY FAVORITE CHIA SEED PUDDING - COOKIE AND KATE
From cookieandkate.com
4.4/5 (75)Calories 275 per servingCategory Dessert
- In a small jar (these are perfect) or bowl, combine the milk, orange zest, and vanilla extract. Taste, and if you’d like a more pronounced vanilla flavor, add another 1/8 teaspoon vanilla extract. Be sure to measure out the extra vanilla extract rather than just pouring more in—it’s easy to go overboard.
- Whisk in the chia seeds. Let the mixture rest for about 15 minutes, then whisk the mixture again to break up any clumps. Cover the bowl and refrigerate for at least 2 hours (or overnight), until the chia seeds have absorbed enough moisture to achieve a pudding-like state. If you think of it, give it a stir sometime along the way to break up any clumps of chia.
- Before serving, stir once again to break up any clumps of chia seeds. Serve with a drizzle of honey or maple syrup on top and any additional toppings you might like. This pudding will keep well in the refrigerator, covered, for about 5 days.
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