Chia pudding 3 ways! Have you tried this trendy breakfast/snack?
Chia seeds may be small in size but they pack a major nutritional punch. Chia seeds are a nutrient powerhouse containing omega-3 fats, filling fiber, iron and plant-based protein. Because of their high fiber content, they absorb about 10 times their weight in liquid, This helps contribute to satiety.
Whether you are cravings something more decadent like chocolate peanut butter or something fruity like tropical pineapple, you will love these chia puddings 3 ways!
I used Bob’s Red Mill chia seeds as the base. Their “superfoods” like chia, hemp and flaxseeds are small ways to maximize the nutrition of your favorite recipes. For the liquid, you can use regular low fat milk or a plant-based alternative (I used almond and coconut milk). Get the recipes below and be sure to tag me on Instagram if you make!
Chia Pudding 3 Ways
Ingredients
For the base
- 3 tbsp chia seeds
- 1 tbsp maple syrup
- 3/4 cup liquid of choice (I used almond milk & coconut milk)
PB Chocolate add-ins
- 1 tbsp PB
- 1 tbsp peanuts
- 1 tsp chopped chocolate
- 1 tsp cacao powder
Strawberry Matcha add-ins
- 1 tsp matcha powder
- 1/4 cup sliced strawberries
- 1/4 cup mashed strawberries
Tropical pineapple
- 2 tbsp coconut flakes
- 1/4 cup diced pineapple
- 1/4 cup mashed pineapple
Instructions
- For PB chocolate: whisk together base ingredients and cacao powder in a medium bowl and allow it to sit for 5 minutes. It should begin to form a gel. Give it another stir and place in the fridge overnight. Transfer half the chia pudding to a parfait glass, top with pb and top with remaining chia pudding. Serve with peanuts & chocolate.
- For strawberry matcha: whisk together base ingredients and matcha powder in a medium bowl and allow it to sit for 5 minutes. It should begin to form a gel. Give it another stir and place in the fridge overnight. Transfer half the chia pudding to a parfait glass, top with mashed strawberries and top with remaining chia pudding. Serve with sliced strawberries.
- For tropical pineapple: whisk together base ingredients and matcha powder in a medium bowl and allow it to sit for 5 minutes. It should begin to form a gel. Give it another stir and place in the fridge overnight. Transfer half the chia pudding to a parfait glass, top with mashed pineapple and top with remaining chia pudding. Serve with sliced pineapple and coconut flakes.
