A Chia Pudding Experiment

Sometimes a new recipe that I try is not awesome. This is one of those times.

In looking for some make-ahead breakfast recipes that I could take to school each morning, I decided to try some chia pudding. Pinterest seems to like chia puddings, and they sounded pretty tasty. Chia seeds (which come from a flowering plant in the mint family) are also said to be a mega healthy superfood... rich in omega-3 fatty acids, high in fiber & protein, with lots of calcium & magnesium, low in calories, and loaded with antioxidants.

So, I gave it a shot.

I made two kinds: a simple vanilla pudding with almond-coconut milk (that I ate with granola & dried fruit) and a richer, less sweet chocolate-espresso version (that I topped with whipped cream & raspberries). While the flavors were good, I didn't really like either one. It was the texture that didn't wow me...almost kind of slimy...think tapioca pudding. Yeah, that.

BUT, if you LIKE tapioca pudding then you will probably like chia pudding. If that's the case, it's so easy to make, it's worth trying...so, click through for the recipes I used.

Me? I'll stick with adding chia seeds to my morning smoothies.

Almond-Coconut Chia Pudding

makes 1 serving

1 /4 cup chia seeds

1 cup unsweetened almond-coconut milk

2 tablespoons honey (or more for sweeter pudding)

1/2 teaspoon vanilla extract

• Whisk together all ingredients in a mixing bowl. Taste & adjust sweetening if desired.
• Pour pudding into jars, cover, and let rest in the fridge overnight, at least 3-5 hours, or until it's a pudding-like consistency.
• Serve chilled with desired toppings (such as granola or fruit).

Mocha Chia Pudding

makes 4 servings

1 1/2 cups milk (or unsweetened almond milk)
1/3 cup chia seeds
1/4 cup unsweetened cocoa powder
5 tablespoons honey, agave nectar, or maple syrup (or more for sweeter pudding)
1/2 teaspoon espresso powder
1/4 teaspoon Kosher salt
1/2 teaspoon vanilla extract

• Whisk together all ingredients in a mixing bowl. Taste & adjust sweetening if desired.
• Pour pudding into jars, cover, and let rest in the fridge overnight, at least 3-5 hours, or until it's a pudding-like consistency.
• Serve chilled with desired toppings (such as whipped cream, granola, or fruit).