The first time I saw chia pudding was a few years ago in San Francisco. My friend had ordered it at a brunch and when it arrived, it was as if a work of art had been presented in the middle of our farm table. The black and white chia pudding with apricot compote and rough chopped almonds looked like a mosaic masterpiece. Once I found out how simple it was to make, it’s been a staple in my refrigerator as a quick breakfast, an easy snack or a decadent dessert ever since.
Not only is chia pudding gluten-free and can be made vegan & sugar-free, it is packed full of anti-oxidants, fiber, protein and has more Omega-3s than eating salmon. Because this super food is just hitting the mainstream, so far it is a non-GMO, usually organic, whole grain that has calcium, manganese, magnesium, phosphorus, zinc, potassium, and vitamin B1, B2 & B3!
I love the versatility of chia. It soaks up the flavor of whatever you add to it.
My recipe for chia pudding is very basic~
- 1 cup almond milk
- ¼ cup chia seeds
- ½ tsp. vanilla extract
Whisk ingredients together making sure all of the chia seeds are wet and getting rid of any clumps. Let it set overnight in your refrigerator or at least 3 hours. The consistency will be little bit like tapioca.
I personally don’t like anything too sweet, so I don’t add any sugar to the chia. I top the chia pudding with fresh fruit and a dollop of yogurt, as the toppings will naturally sweeten the pudding. If you have a big sweet tooth though, you can sweeten it to your preference by drizzling some honey or maple syrup on top or blending it in a blender with a raw date. Once the chia pudding has set, you can now let your foodie creativity run wild.
Here’s some fun, delicious ideas to dress it up as a dessert or alternative brunch offering at your next gathering!
***The easiest way to make your basic Chia Pudding decadent is to layer it like a parfait. Top it with with Greek Yogurt to add a bit of tartness or Coconut Whipped Cream for your sweet tooth.
Add Applesauce & Almond Butter in the layers and then top with coarse chopped almonds or freshen it up with Berries & Mint.
I experimented with steeping Earl Grey Tea in almond milk. Heat the almond milk on the stovetop for 1 minute and add 3 tea bags. Let it steep for 10 minutes. Add the milk to the chia seed with 1 tsp. of maple syrup and let it set in the refrigerator. I can tell you first hand, it is delicious!
Citrus is in season & lovely California weather has provided me with a blooming kumquat tree in my backyard. I love the sweet & sour bite of this candy fruit. Stir a few drops of lemon or orange juice into the chia pudding & sprinkle with Orange Zest for a flavor pop. Top it off with sliced Kumquats or Marmalade.
For Real Sweet Tooth Cravings~
Trader Joes makes things so simple with pre-made jarred lemon curd, chocolate spread, caramel sauce, nut butters…
Top with Lemon Curd & fresh Blueberries
Drizzle with Caramel & sprinkle with Sea Salt
Satiate your inner child with Peanut Butter & Jelly
For those who need a chocolate fix, you can make Chocolate Chia Pudding by substituting chocolate almond milk or adding 2 Tbsp. of cocoa powder, a dash of cinnamon and ½ tsp. of vanilla extract to regular almond milk. Whisk together before adding the chia seeds.
***You can substitute different milk options as well for the almond milk. Try using Coconut Milk for a rich, creamy texture.
Chocolate Parfait Ideas
Using the Chocolate Chia Pudding above, try adding these layers:
Chocolate Banana: Top it off with banana slices & roasted almonds
Chocolate Hazelnut: Top it off with Nutella & roasted hazelnuts
Coffee & Chocolate: Steep heated almond milk in coffee grounds in a French press & strain. Whisk in the cocoa powder & vanilla extract before adding your chia seeds. You can also substitute pre-bought coffee-flavored almond milk.
Chocolate & Mint: Add a few drops of peppermint oil. Top with minced mint leaves.
Chocolate Raspberry: Top with raspberries and dust with cocoa powder.
The possibilities are endless…! Let your mind & your taste buds play!
Bon Appétit!! ~ Have fun with it & let us know what your favorite flavor combination is!
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Words & Recipe by Sarah Prikryl // Photography by Sarah Prikryl
© 2016 Sirens & Scoundrels
Yum! I can’t wait to make these. I always buy the chia Pudding from Erewhon. I’m excited to make this today at the fraction of the cost. Thank you for the recipe!
You’re so welcome! Can’t wait to hear how your chia experiment goes!!