This is such a great healthy snack that can be a filling breakfast, or even dessert. It’s also packed with nutrition – antioxidants, fiber, protein, omega-3 fatty acids, and more. Because chia seeds are so absorbent (holding more than 10x their weight in liquid) adding just a little liquid will cause them to gel up and thicken into a pudding style consistency quickly. Because chia seeds don’t really have a flavor of their own you can get really creative on what you mix them with.
I have done breakfast puddings using almond milk, cinnamon, and bananas with my chia seeds. I have also done simple desserts with things like So Delicious’s Holiday Mint Chocolate Coconut Milk and Chia Seeds. There are so many possible combinations. This recipe is a simple, but fun one that mixes a few flavors.
- 1 cup of plain almond milk
- 1 cup of chocolate almond milk
- ½ cup of chia seeds
- 2 tbsp almond butter
- 1 tbsp maple syrup (or honey or your preferred sweeter)
- 2 Containers (I use mason jars) for storage.
- For this recipe you will make two puddings separately, then layer them.
- For the first pudding combine ¼ cup chia seeds with chocolate almond milk in container one. (The chocolate almond milk is already sweetened so no additional sweeter is needed) Stir and cover.
- For the second pudding combine ¼ cup chia seeds, plain almond milk, almond butter and maple syrup. Stir and cover.
- Put both containers of pudding mix in the fridge and let sit for 6 hours, or overnight.
- Serve by layering the puddings in a nice glass jar. Optional - I like to put a dollop of Nutella on top.