Chia Pudding is the perfect meal prep breakfast or snack that you can have all week long. With just a few simple ingredients you can make multiple flavors and add fun fruit and other toppings. The pudding is also naturally gluten free and I used almond milk in my recipes to make them dairy free and vegan. You can use any nut milk of your choice for this recipe - just remember to do a 3 tbsp to 1 cup of milk ratio when making the pudding. Below are three different flavored puddings you can try! Each recipe makes 1 to 2 servings of pudding.
Chia seeds have become very popular in recent years and for a good reason. They provide a significant amount of nutrients like fiber and protein but with very few calories. They are also very high in antioxidants and are thought to help reduce chronic inflammation. Many people incorporate them into weight loss diets. In addition to making pudding, you can also throw them into your smoothies, into your baked goods (they make for a decent vegan egg substitute), or on top of yogurt or cereal.
Ingredients:
Peanut Butter Banana:
1/2 to 1 banana, depending on the size (if you have a large banana, only use half)
2 tbsp peanut butter
1 cup almond milk
1/2 tbsp pure maple syrup (you can use more or less depending on how sweet you like it, you can also use stevia for a sweetener if preferred)
3 tbsp chia seeds
extra banana and peanut butter for topping
Cinnamon Blueberry:
3 tbsp chia seeds
1 cup almond milk
1/4 tsp vanilla extract
1/4 tsp cinnamon
1 tbsp pure maple syrup (you can use more or less depending on how sweet you want the pudding, you can also use stevia for a sweetener if preferred)
blueberries for topping
Chocolate:
3 tbsp chia seeds
1 cup almond milk
1/2 tsp vanilla extract
1 1/2 tbsp pure maple syrup
1 tbsp cocoa powder
chocolate chips, banana, or raspberries for topping
Directions:
Peanut Butter Banana:
Place the banana, peanut butter, and almond milk in a blender and blend until smooth. Combine those liquids in an airtight jar or container. Add in the maple syrup and chia seeds.
Close the container and give it a good shake. Use a spoon to mix it up more if it looks as though there are any large clumps of seeds.
Place in the fridge for about 2 hours or overnight (I think it's easiest to just leave it overnight!)
I also like to check the container after about 30 minutes of being in the fridge and give it a good shake to avoid any large clumps of seeds.
Remove from the fridge when you're ready to serve and top with extra bananas and/or peanut butter if desired and enjoy!
Cinnamon Blueberry:
In an airtight jar or container, combine the chia seeds, almond milk, vanilla extract, cinnamon, and maple syrup.
Close the container and give it a good shake. Use a spoon to mix it up more if it looks as though there are any large clumps of seeds.
Place in the fridge for about 2 hours or overnight. I like to check the container after about 30 minutes of being in the fridge and give it a good shake to avoid any large clumps of seeds.
Remove from the fridge when you're reading to serve and top with blueberries and enjoy!
Chocolate:
In an airtight jar or container, combine the chia seeds, almond milk, vanilla extract, maple syrup and cocoa powder.
Close the container and give it a good shake. Use a spoon to mix it up more if it looks as though there are any large clumps of seeds.
Place in the fridge for about 2 hours or overnight. I like to check the container after about 30 minutes of being in the fridge and give it a good shake to avoid any large clumps of seeds.
Remove from the fridge when you're ready to serve and top it with chocolate chips and bananas if desired and enjoy!
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