Chia seed pudding…thoughts? Love it? Hate it? Is it dessert? Or is it breakfast?
All important questions.
Can we at least agree that chia seeds are super healthy? They have a lot of calcium, protein, omega-3 fatty acids, and fiber. They help fill you up, and also help stabilize your blood sugar. They are also useful – they thicken up whatever you put them in – perfect for smoothies or pudding. Over the summer, I made chocolate chia seed pudding, and it was delicious. We ate it topped with fresh berries, and it was nice, healthy, guilt free dessert.
The other day I was in the mood for chia seed pudding again, and wanted to try a fruit flavor this time. I decided a strawberry version sounded good, so here we are.
Does the look of it creep you out? I know it looks a little weird – you can definitely see all the little seeds in this lighter colored pudding. Just think of it as being able to see all the goodness that you are putting into your body!
When you buy a bag of chia seeds, you’ll notice that they are tiny, dry little seeds, and they don’t look like they will do much. But when you add them to liquid, they expand and become softer and thicken up the liquid. I’ll throw a couple tablespoons full in my smoothie, and if I don’t drink it pretty quickly, the smoothie becomes very thick, and I have to add a bit more liquid. This quality makes chia seeds the perfect candidate for a healthy pudding.
Truthfully, I did eat this for dessert one evening and totally ate the leftovers for breakfast the next morning. It was actually a really filling breakfast, so I think I may have to do that more often!
Strawberries and Cream Chia Seed Pudding.
- 1/2 cup strawberries frozen is okay, just let them thaw out a little bit first
- 2 Tablespoons maple syrup
- 1 cup refrigerated coconut milk I used SO Delicious Original
- 1 teaspoon vanilla
- 5 1/2 Tablespoons chia seeds
- whipped cream if desired I used Soy Whip in a can, but I've also used coconut whipped cream
Place the strawberries, coconut milk, and maple syrup in a blender, and blend on medium speed until smooth.
Pour into a bowl and add the vanilla and chia seeds and stir to combine.
Cover the bowl and refrigerate.
After an hour, stir the pudding to redistribute the chia seeds.
Refrigerate for at least three more hours or until thick and pudding like.
Spoon into bowls and top with whipped cream if desired.
So have you made chia seed pudding before? What did you think?
Latest posts by Kelly Roenicke (see all)
- Decadent Dairy Free Chocolate Pudding. - July 24, 2017
- Vegan KFC Copycat Coleslaw. - July 17, 2017
- First Birthday Smash Cake (Gluten Free, Allergy Friendly). - July 12, 2017