Friends keep asking me how to make chia seed pudding. That might be because I’ve been talking about how deeply I love this superfood ad infinitum to anyone who will listen. And, without fail, anyone who’s lucky enough to cross through my kitchen has been eating beautiful bowls of chia seed pudding and I’ve been promising the recipe to them for a while now.
Recently while road tripping cross country with my grandmother, I discovered that chia seed pudding is a totally manageable food to make while traveling. All you need to pull this off is access to a refrigerator for a few hours. So there’s that.
Last week on our trip, I made a four serving batch for myself and took some proper measurements of the ingredients so I could share them here with you, as promised. First though, a touch of history and science.
Chia seeds are delicious and nutritious. Dating back to Aztec and Mayan civilizations, the word “chia” has meant strength. Chia seeds are filled with omega-3 fatty acids, antioxidants, calcium, protein, fiber, vitamins, and minerals. The little chia seeds (yeah, the same ones that grew into chia pets back in the day) absorb liquid when given the chance and make a super smooth pudding as a result. Follow this link to read more about the health benefits of chia seeds.
I like making my chia seed pudding with coconut milk, but you can easily substitute that ingredient for any nut milk (almond, soy, hazelnut, etc.), coffee, tea, or another liquid-based item like pumpkin pie filling.
For me, chia seed pudding is an energy-packed and tasty vehicle for a world of toppings including fresh or frozen fruit, an array of raw nuts, raw cacao powder and nibs, coconut fancy salt, cinnamon, and fresh herbs like lemon balm and peppermint.
In this recipe I added sweetener at the onset so it was easier to travel with, but you can add your sweetener at mealtime if you prefer. If your pudding is not as pudding-y as you want it to be after a few hours or overnight in the fridge, just add a little more liquid (filtered water is fine) and let the mix sit for a little longer in the fridge.
Ok, ok, here is the recipe. It’s so, so simple, my friends.
1 Can Coconut Milk
6 Tablespoons Chia Seeds
6 Teaspoons Raw Honey (you can also use maple syrup, agave, stevia, or nothing at all)
Mix all of the ingredients together in a container with a lid.
Leave the mixture in the fridge for 3 hours or overnight.
Add toppings (see above).