Health and whole food bloggers rave about chia seed pudding, but in all honesty, this was one food trend bandwagon I wasn’t ready to jump on just yet. Don’t get me wrong; I love chia seeds and sprinkle them on everything: smoothies, yogurt, salads, oatmeal, you name it. The health benefits of this superfood are pretty undeniable: it’s packed with fiber, omega-3, protein, calcium, and pretty much anything else that’s good for you. But mixing in these things with some milk, waiting overnight for the tiny balls to expand and gelatinize, and then proclaiming them to be the yummiest thing on earth, didn’t appeal to me.
But you know… I’m kinda hooked.
If you’re trying it for the first time, here’s what I recommend:
1. Use a mix of almond and coconut milk. The best. I used Califia Toasted Coconut Almond Milk Blend, which I got at Whole Foods.
2. Scale your recipe of choice down. Most recipes out there make a ton, and if you don’t like it, well.3. Use a mason jar. No mixing-in-a-bowl business.
4. Use white chia seeds if you’re feeding kids, or add cocoa powder. Because that black chia seed thing going on is making me have flashbacks of watching “V” at a way-too-early age as a kid.
Recipe, from Deliciously Organic:
1 1/2 cup milk of choice
1/3 cup chia seeds
1 T vanilla extract
3-4 T maple syrup or honey
Pour everything into a mason jar. Stir to combine the syrup/honey. Close the jar and give it a few good shakes. Let it sit for at least 2 hours, or overnight in the fridge.