Basic Chia Seed Pudding Recipe
Chia seeds are incredibly healthy, nutritious, and fun to use for raw or cooked food! I’ve been making variations of chia seed puddings for myself, retreats, and the Ku’au Store, and always get asked for my recipes. Here’s my favorite basic chia seed pudding recipe – made simple and easy for everyone!
First, some fun information about the incredibly healthful seeds used originally used by Aztecs and Mayans for nourishment:
• Chia seeds contain 14% protein by weight.
• Chia seeds are high in antioxidants – some studies say up to 3x higher than blueberries
• Chia seeds are high in fiber, of the 12g of carbs in a serving, 11g are from fiber.
• Chia seeds are high in omega 3 fatty acid ALA.
• Chia seeds are good source of calcium, phosphorus, and magnesium.
• Chia seeds are grown and commonly used in Central and South America.
Remember: when making chia seed pudding, the most important thing is to whisk or shake the chia seeds immediately after adding them to liquid. Chia seeds are extremely absorptive, and will gel up in clumps if they are not kept suspended equidistant from each other in liquid. For thicker milks or purees add less chia seeds, and for thinner liquids add more. Feel free to experiment and add in chocolate, fruit puree, or anything that calls you.
- 1 cup milk of choice – almond milk, coconut milk, cow milk, hemp milk, etc
- 3-4 tablespoons chia seeds – use 3 for thicker milk (coconut), and 4 for thinner milk (almond)
- 1 tablespoon liquid sweetener – coconut nectar, maple syrup, cane juice, etc
- ¼ teaspoon vanilla extract
- Combine liquid ingredients in a jar or bowl
- Add chia seeds
- SHAKE OR WHISK IMMEDIATELY
- Shake or whisk 5-10 minutes later
- Let sit for at least 20 minutes before eating
- Layer with fresh fruit of choice