Vanilla chia seed pudding is a healthy way to start the day or a sweet ending to dinner. I topped this creamy treat with strawberries, blueberries and toasted walnuts. What’s your pleasure?
I finally found out what all the fuss is about when I made vanilla chia seed pudding. The tiny little chia seeds puff up and become gelatinous and squishy. It’s like a party in your mouth. They’re fun… and they’re healthy too! Score!
I’ve been enjoying chia seeds sprinkled over oatmeal and salad greens, as an egg-replacer and in nutty chicken tender breading. But, I was late to the pudding party. I’m hooked. There will always be a package of chia seeds on my pantry shelf. 🙂
I started my adventures in chia seed pudding with a recipe from Giada’s Feel Good Food cookbook. You can also find it on the Food Network. She used almond milk. We have an almond allergy in the house so I used skim milk. Yum! It’s a simple matter of mixing together milk, Greek yogurt, vanilla, maple syrup, and chia seeds.
Within minutes the chia seeds begin to puff up, which is why they make a terrific replacement for egg when mixed with water. But, when you let the mixture sit and gel overnight…you wake up to perfect pudding the next morning!
Toppings for Vanilla Chia Seed Pudding
After allowing the pudding to set overnight in the fridge, you have a clean slate to top with your favorite fruits and nuts.
Since we are gearing up for the red, white and blue holiday season, I topped this tasty pudding with my favorite reds and blues – strawberries and blueberries. You just can’t go wrong with these flavors.
And…toasted walnuts. I can’t forget my omega 3’s!
So the floodgates are officially open and I’ve got my eye on variations…chocolate chia seed pudding anyone?
Vanilla Chia Seed Pudding
- 1/2 cup skim milk or other type of milk
- 1/2 cup Greek yogurt plain
- 1 Tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 Tablespoons chia seeds
- Toppings such as strawberries blueberries and toasted walnuts
- Additional maple syrup or other sweetener to taste
- Mix the first 6 ingredients together in a small bowl.
- Stir in the chia seeds.
- Cover and refrigerate for 30 minutes so chia seeds begin to gel.
- Uncover and stir to evenly distribute chia seeds throughout the pudding.
- Cover and refrigerate overnight or for about 8 hours.
- Divide between 2 serving dishes and top with chopped fruit and nuts.
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