I’m finally hopping on the chia seed pudding train and I’d like to tell you that it is…interesting! I’m actually a pretty huge fan of the texture but I could see how it might take some getting used to. The way the chia seeds absorb liquid is really quite bizarre but man does it end up being a delicious and healthy little snack!
I decided to keep it simple for my first try and just made a basic vanilla bean chia pudding (I even used alcohol-free vanilla so Sophie could try it out at her next snack time—she played with it for about 10 minutes before deciding she was also a fan and devouring most of what I put in her bowl), but you could really get creative with both flavors and toppings.
Between breakfast and a few snacks it did not last very long, so I’ll be making another batch really soon—probably a chocolate version next!
Vanilla Bean Chia Pudding (Paleo, Gluten-Free, Vegan)
1/4 cup + 2 tablespoons chia seeds (6 tablespoons)
2 cups milk (almond, cow, whatever you prefer—for this recipe I chose an almond/cashew mix)
1 teaspoon vanilla extract (you could also use a real vanilla bean if you have one on hand—just cut in half and scrape the inside out)
Whatever toppings you like: banana slices, berries, etc.
In a large container with a lid, mix chia seeds, milk, and vanilla extract. Stir well to ensure that there are no clumps, then transfer to refrigerator and chill overnight.