Prep Time: 10 mins
Soak Time: 1-2 Hours
Ingredients
Soy/ almond milk 1 cup
Chia seeds 2 – 3 tablespoons
Grounded flaxseeds 1 tablespoons
Toppings of choice fresh berries, mixed nuts and seeds
Instructions
- In a bowl or mason jar, stir together chia seeds, grounded flaxseeds and milk
- Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not watery. If it’s not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes or so
- Add toppings of your choice and enjoy!
Notes:
- Chia seed pudding is perfect for breakfast, snack or dessert. It’s creamy, satisfying and loaded with protein and fibre. And it’s easy to just pack and go!
- If no grounded flaxseeds, you could add another tablespoon of chia seeds
- If you would prefer a more liquidity gel-like texture, then reduce the chia seeds amount. Feel free to adjust the amount of chia seeds
- If you would like to add some sweetness into it, consider adding maple syrup, honey or vanilla
- Apparently, chia pudding can be stored for up to 5 days in an airtight container in the refrigerator. I normally consume it within the same day or not more than 2 days in the fridge to ensure freshness