Chia Seed Pudding

Chia seed pudding is one of my favorite gut-healthy snacks or breakfast! When it settles it has a pudding texture, great flavor and the topping options are endless. Also because of the high fiber content it will keep you feeling fuller longer!

How to make Chia Pudding

Start with two mason jars of almond milk (or any milk you’d like), some chia seeds and honey (or any other sweetener you’d like).

Measure 2 tablespoons of chia seeds for every half cup of milk.

When it’s time to mix in the chia seeds, mixi very well until all the chia seeds are incorporated into the milk. Then wait a few minutes for the chia pudding to settle and mix again. This will ensure it doesn’t separate.

Finally, close the mason jars, place it in the fridge for at least 2 hours or up to 7 days. The chia seeds will absorb all the milk and sweetener and be ready to eat then. It makes such a great option for meal prepping too, because meal prepping includes planning for those in-between meals.

When you are ready to enjoy your pudding add any topping you would like! Some of my favorites are :

• fresh fruit

• nuts

• cacao nibs

• almond butter or peanut butter

• coconut

• granola

NOTES

Substitutes: You can use any milk of choice. You can also use any sweetener of choice.

Storage: Store the chia pudding in a mason jar or Tupperware for up to 1 week in the fridge.

Sourcing: You can find chia seeds at all major grocery stores. It’s usually in the bulk section or in the baking section

Product Reference: I use 8 ounce wide mouth mason jars when I make chia pudding. The chia pudding fills up about half the jar, leaving room for toppings.