Let me tell you something: I have a love/hate relationship with chia pudding. But! I know how important it is to have good digestion because so many things can screw it up—especially when you have food sensitivities—so I suck it up and eat it nearly every day.
If you find yourself needing a little extra help in the area of digestion, chia pudding can clear it up pretty quick.
Here’s my super-basic, easiest-ever recipe, which contains a healthy dose of fiber. I love to top mine with frozen fruit—raspberries have been my jam lately—and a little bit of muesli. Seven Sundays muesli is the only brand I buy and bonus: it’s local. It’s so yummy! I buy it in bulk (32 oz) at Costco and it’s quite affordable since I only use about 1/4 cup each day for my chia pudding. My chia seeds also come from Costco where a 2 lb. bag is just $7.50. ALL CAPS SEVEN FIFTY! I tell ya. That Costco is a dream sometimes.
Pack your pudding parfait up in a leftover jam jar for ease of portability so you can take it anywhere! Mine is a leftover Bonne Maman jar that I reuse over and over again.
Chia Pudding Recipe
- ½ cup dairy free milk*
- 2 T. chia seeds
- 1 tsp. maple syrup, optional
- Optional toppings: fresh or frozen fruit, jam, honey, maple syrup, granola or muesli
- In a jar or bowl, mix together ½ cup milk and 2 tablespoons chia seeds. Let mixture rest at room temperature 15-20 minutes, whisking occasionally to ensure the chia seeds plump up properly and don't fall to the bottom of the jar and stick together. If they do, simply break them up with a fork.
- Seal the jar or cover the bowl and place the mixture in the fridge for at least one hour, up to overnight.
- Top with your favorite toppings! I love to use frozen thawed raspberries and a scoop of Seven Sundays muesli.
Pro Tip! I recently learned a genius trick to naturally sweeten your chia pudding in a most delicious way: Blend 1/2 a banana with the almond milk, then add your chia seeds. I’ve been eating mine this way for a twist and I love it. If you want to make a bigger batch to help your blender out, just double up: 1 cup non-dairy milk + 1 banana in the blender, then add 1/4 cup chia seeds. This amount serves me twice as a snack.
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