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!
What would you put on top of your 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 flood gates are officially open and I’ve got my eye on variations…chocolate chia seed pudding anyone?
- 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
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Mix the first 6 ingredients together in a small bowl.
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Stir in the chia seeds.
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Cover and refrigerate for 30 minutes so chia seeds begin to gel.
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Uncover and stir to evenly distribute chia seeds throughout the pudding.
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Cover and refrigerate overnight or for about 8 hours.
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Divide between 2 serving dishes and top with chopped fruit and nuts.
Adapted from Giada De Laurentiis Replace maple syrup with agave nectar and top with nuts to keep recipe South Beach Phase 1 compliant.
Enjoy!
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I’ve been dying to try chia seed pudding! Yours looks delicious!
I’ve been wanting to try chia seed pudding. You’ve convinced me 🙂
Ok – that’s it – I have to be the last blogger to try chia pudding and your post will make me do it – while I love vanilla I’m loving your idea for a chocolate chia pudding topped with strawberries perhaps? 🙂
I feel like I’m the last person on the planet to jump on the chia seed bandwagon. Some food blogger I am! I’m a huge fan of tapioca pudding, and you chia pudding looks so much like it that I feel that my only option is to try it. I’m hopping on board!
Oh, and chocolate would be awesome!
We enjoy chia seed pudding from time to time. Love the berries on top of yours.
Very interesting. I know almost nothing about chia seeds, but I really want to. My daughter has an egg allergy so I should be using them as an egg replacer. This is a great recipe for me to start with. Thanks.
One of my favorite breakfasts/healthy snack!
Clearly one of these days I’m going to have to try chia seed pudding because everyone is raving about them! I’ve only had in my granola!
I feel like I see chia seeds everywhere these days. This pudding is so pretty!
YUM, perfect for the upcoming summer holidays! 🙂
I have yet to make chia seed pudding but I really need to give it a try. It looks delicious!
Very easy recipe! Used almond milk and topped with mini chocolate chips. Everyone loved it.