By Alicia Ghio
Chia seeds are mini food powerhouses. They are filled with protein, have more calcium than milk, more antioxidants than berries and more Omega-3 than salmon. We love to sprinkle them on yogurt, in our smoothies or mix into homemade granola creations.
You can also turn them into pudding. When immersed and allowed to sit in liquid, chia seeds thicken and gel. I admit that their texture takes some getting used to, but if you like tapioca pudding or bubble tea, you won’t have any trouble.
Chia seed pudding is ridiculously easy to make. Plus, once you master the chia seed to liquid ratio, you can customize the flavor in a variety of ways by using different spices, sweeteners and even different types of dairy or non-dairy milk and yogurt.
I prefer to keep the pudding with whole seeds. However, if you’re not into the texture, all you have to do is pour the pudding into a blender and process until smooth.
Topped with fruit, nuts or both, chia seed pudding is a healthy start to the day.
Vanilla Cinnamon Chia Seed Pudding
- 1 cup milk
- 1/2 cup Greek yogurt
- 1/3 cup chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons pomegranate seeds
- Add all the ingredients to a medium-sized mixing bowl and whisk vigorously to combine.
- Cover. Place in refrigerator. Stir occasionally. Let sit overnight.
- Serve chilled. Distribute evenly between two bowls. Top each serving with a tablespoon of pomegranate seeds.