So I’ve been looking for a yogurt alternative since milk/cheese/yogurt has recently been making me feel sluggish. Since it’s summertime, I’m searching for something light (ayurvedic cooking favors cooling, dry and light foods in the summer, while grounding and heavier foods are preferred when the weather is cold and dry). Chia pudding seemed like the perfect replacement.
Chia seeds are a powerhouse of nutrients, loaded with fiber, good fats and more antioxidants than blueberries. I usually tend to sprinkle them on oatmeal, yogurt or toast, but our bodies digest them much better when they are soaked.
Soaking these seeds turns them into a thick, tapioca-style pudding, which makes for an easy breakfast or dessert during the week. But be warned, not everyone will like the “slimy” texture of the pudding.
Try it out and see what you think. I opted to make my pudding with coconut milk and topped with fresh blackberries and cacao nibs.
This recipe is adapted from Oh She Glows.
Yield: 4-6 servings
**Dairy Free, Gluten Free, Vegan
- 1/2 cup chia seeds
- 3 cups plant-based milk (almond, coconut, etc)
- 1-3 tablespoons sweetener of choice (pure maple syrup, 12 drops stevia
- Optional: 1 teaspoon vanilla
- Toppings of choice (berries, cocoa nibs, shredded coconut, jam, granola, nuts/seeds, nut butter)
1) Whisk together chia seeds, milk, sweetener and vanilla (if using) for a few minutes. The chia seeds tend to clump together, so this step is crucial.
2) Cover and refrigerate overnight, or at least 2-3 hours. Bonus points if you can whisk several times during this period.
3) Add your toppings of choice and serve in small cups or bowls! The batch will last about 5-6 days.
- for thinner pudding, add more milk
- for thicker pudding, add more chia seeds
- whisk well to prevent clumping
Do you like chia pudding? What’s your favorite variation? I’m adding this recipe to my weekly meal prep and would love to hear new topping ideas.