Now that we’re in a new year, we suggest adding “eat more chia” to your resolutions list. Chia seeds are a powerful food, packed with nutrients like fiber, protein, omega-3 fatty acids, and phosphorous. They are a great addition to oatmeal, smoothies, yogurt and baked goods like pancakes and muffins. But the most common way to eat chia seeds is in the form of a pudding. So we decided to share three of our favorite chia pudding recipes for you to use throughout the new year to give your health the boost you’re looking for in 2017.
Chia Pudding – The Basics:
It’s super important that you soak chia seeds before you eat them. It’s the safest way to consume chia seeds. Never eat them dry, especially if you have a history of swallowing issues. The best ratio for chia seeds to milk (whether cow’s milk or your favorite plant-based milk alternative) is 3 tablespoons to 1 cup. For these recipes, we used 2 cups of whole cow’s milk for the base with 6 tablespoons of chia seeds. You can use coconut milk, almond milk, or rice milk if you prefer.
- 2 cups whole milk (or your milk of choice)*
- 6 tablespoons (or 1/2 cup) chia seeds
- Combine ingredients into a mason jar with the lid on
- Refrigerate for 30 minutes
- Take out of the refrigerator and stir thoroughly
- Put back into the refrigerator and soak overnight
- *For the mochacchia pudding, this ratio will be different. See recipe below.
Winter: Mochacchia Pudding
There’s nothing that says “love” like a healthy treat for someone special. This chia pudding is made with chocolate and espresso – the perfect blend for a delicious dessert you can feel good about enjoying. Share it with your Valentine or save it for dessert on your date nights. It goes GREAT with chocolate covered strawberries and champagne.
- 1 cup milk
- 1 cup strong coffee, cooled
- 6 tablespoons chia seeds
- 2 tablespoons chocolate syrup
- Your choice of sweetener (sugar, stevia, honey, etc) to taste
- 2 tablespoons chocolate shavings
- 1/2 cup sliced strawberries
- Combine chia seeds, milk, chocolate syrup and coffee and let soak overnight or for at least 3 hours.
- Stir in sweetener to taste.
- Top with strawberries and chocolate shavings. Serve and enjoy!
- Give the Hershey's Simply 5 syrup a try! It has a natural ingredient list and great chocolate taste!
Spring & Summer: Zesty Chia Pudding with Lemon and Raspberries
Lighten up! Spring will be here before you know it….well, it will be here eventually. For now, while you’re shoveling your car out of the snow, dream about digging into this treat on warmer days. Lemon zest and raspberries add an extra punch of vitamin C and fresh flavors to this one.
- See recipe for chia pudding base to create the pudding.
- Zest of one lemon
- 1/2 cup of fresh raspberries
- See directions for the chia pudding base.
- Stir in 1/2 of the lemon zest and save the rest for the topping.
- Sprinkle lemon zest on top of pudding.
- Add raspberries and serve.
Fall: Maple Pumpkin Almond Chia Pudding
When September rolls around and your pumpkin cravings kick in, remember this recipe! Almond butter combines perfectly with pureed pumpkin, cinnamon, nutmeg and pure maple syrup to create a mouthful of autumn. Swirl it into your chia pudding and you have a powerful dish that could be eaten in small portions as a snack or even as your main breakfast with a side of crunchy apples.
- See ingredients for Chia Base
- 1 cup almond butter, unsalted
- 2/3 cup canned pumpkin puree
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon, plus some to garnish
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup crushed almonds
- Combine almond butter, maple syrup, nutmeg, cloves and 1 teaspoon cinnamon in a small bowl and stir.
- Fold in pumpkin puree until combined completely
- Stir almond butter mixture into chia pudding base
- Sprinkle cinnamon and crushed almonds on top and serve