HeartyHannah

Before I go any further, I need to credit Rachael’s Good Eats for introducing me to chia seed pudding. I started having this for breakfast at the start of the first quarantine when I was forced to be creative with my breakfast choices (I couldn’t just have oatmeal every day). I was following Rachael on Instagram, and I saw her post about chia seed pudding. So I made it, and then I made a few adaptations to make it my own.

I don’t typically break out the measuring spoons, but I included them here for my readers to have something to follow, more so for knowing the ratios. This is a vanilla-flavored chia pudding, but if you love chocolate, you could add cocoa powder. I would recommend starting out with 1 tbsp into the mix. Remember: you could always do more if you need.

Chef Note: this recipe makes about 4-5 servings. The reason I put “4-5” is that it depends if you have the pudding for breakfast and/or as a snack. I usually have it for breakfast only, so it would make even 4 servings, but you can stretch it out and have smaller portions as a snack with granola too.

Ingredients:

• 1/2 cup chia seeds
• 1 + 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1 tbsp flax seed powder
• 1 tbsp cocoa powder (optional)
• 1 spoonful maple syrup (optional, if you prefer sweeter)

Steps:

1. Add all ingredients into a mason jar and let it sit in the fridge overnight. When you combine, I recommend shaking the jar to fully incorporate and mixing with a spoon, so you don’t get clumps of chia seeds at the bottom of the jar too soon.
2. Add your favorite toppings! I like to add granola
3. Be sure to tag me in your creations on Instagram or Twitter! I love to see what you use to top your chia seed puddings with