I first bought chia seeds for the first time 4-5 months ago. Since, I’ve been making so many breakfast, desserts, and baked goods with them. Chia seeds are a great source of fiber, protein, omega-3 fatty acid, and they are loaded with antioxidants. These are a great source of food to add to your diet and guarantee your mornings to be full of energy.
To make a chia pudding all you need is liquid. You can use anything from almond milk, cashew milk, coconut milk, dairy milk, soy milk, or even just plain water! Chia seeds absorb the liquid which then turns into a pudding consistency. For this recipe, you can use any type of fruits you have on hand. I chose strawberries, blueberries, and kiwis because I found they would look pretty in my picture 🙂
You can eat the chia pudding plain, or you can add a sweetener. I like to add stevia powder to my pudding, but I’ve seen recipes use medjool dates to sweeten it. I don’t personally like using dates just because they are high in carbs, whereas stevia powder has no calories and no carbs.
I usually like to make several batches of chia pudding so that I can just take a scoop out in the morning and top it with fresh fruit!
Chia Pudding with Fresh Fruit
- Pour the almond milk in a container that has a lid. Add the stevia powder and chia seeds, and mix well. Seal the container and refrigerate for 4 hours - 1 day in order for the pudding to set. *
- Peel the kiwi and slice it along with the strawberry.
- Place all the fruits over the pudding once set.
Store in an air-tight container for up to 1 week in a the refrigerator.
*The longer you leave the pudding in the fridge, the more the chia seeds will absorb the liquid.
Make more than one portion at a time and leave it in the refrigerator to have a ready breakfast every day.
Alternate between different kinds of milk for different flavours: cow milk, goat milk, soy milk, cashew milk, coconut milk, and so on.
Use different type of fruits and seeds to cover your delicious chia pudding.