So recently, I posted up a picture on my Instagram of my Homemade Chia Seed with Almond Milk Pudding. A couple of you asked what the recipe was, so I am writing to you today to share. I love this homemade recipe because it’s not only so easy, but it is incredibly healthy. Chia seeds are among the healthiest foods on Earth! There are many benefits: they are filled with lots of nutrients with few calories, loaded with antioxidants, are very fibrous, and jam-packed with quality protein.

Prep time: 5 minutes

Soak time: 8-12 hours

Ingredients:

• 2 cups unsweetened (or vanilla) almond milk
• ½ cup chia seeds (you can adjust the amount of milk and Chia seeds to your liking depending on how liquid-y or gelatinous you want the pudding. Put more seeds and less milk if you want a thicker consistency, or put more milk and less seeds to make it more liqud-y – which is what I like)
• Whatever seasonal fruit you’d like for topping! (strawberries, almonds, other nuts, plums, raspberries, blackberries, etc.)
• ½ teaspoon of sweetener if you’d like (Vanilla extract – I don’t put any sweeteners in mine to make it healthier, I just buy Vanilla-flavored almond milk, and that’s fine for me!)
• And, (for you sweettooths), ½ tablespoons of maple syrup or raw honey

Ready? Let’s Make It Happen!

• Combine almond milk, chia seeds, and sweeteners of your choice into a bowl or mason jar. Mix well until mixture starts to thicken. Store in refrigerator overnight – I like to store it for 12 hours, some people just want to store it for 1-8 hours.
• Before serving, stir around the seeds in the mixture. You should notice that the mixture is thicker and has a more gelatinous texture. Top with your favorite fruit and/or nuts.

Please note that this recipe is for two servings. You can store the Chia Seed Pudding in your fridge for up to 5 days if you want an easy breakfast to-go. However, every day that the pudding is in the fridge, it thickens more, which I don’t particular prefer, but some people do.

Good luck and let me know what you think!

Xoxo,

Kasey