Healthy almond chia seed pudding is an easy make-ahead breakfast or desert packed with antioxidants and omega 3’s that takes under 5 minutes to prepare!
Cha-cha-cha chia! The most embarrassing part of being a 90’s kid is that I didn’t even own a chia pet until a few years ago. Trolls and care bears galore, but no chia. I feel deprived and robbed of my childhood! If you’re like me and totally missed the boat on the chia pet craze – don’t pass up this chia seed pudding. Its like a healthy version of tapioca that makes for a nutritious fiber-packed breakfast or a light or a tasty desert. It sounds weird, but its really incredibly easy and delicious.
So, there’s a lot of buzz going around about chia these past few years. If you look at the nutrition label below the recipe, you can see that chia seeds are high in fiber, but the basic nutrition stats don’t even tell the half of it. These tiny seeds are antioxidant superstars with one serving of this pudding containing over 4,500 milligrams of Omega 3 and over 1500 milligrams of Omega 6 fatty acids. All that in a bowl of decadent tasting pudding? Sounds like a win-win to me.
If you haven’t made chia seed pudding before, you might be wondering how in the world a couple of simple ingredients can turn into a thick desert like this. Well, that’s the beauty of chia seeds. If you have ever put them in smoothies or baked goods before, you’ve probably noticed that they get somewhat gelatinous when after sitting in liquid for more than a few minutes. While sometimes gross and snot-like in a smoothie, that property makes them perfect for chia seed pudding because you don’t need to add any actual gelatin or thickening agent, just chia, liquid, and flavoring.
Now, can we talk about the almond flavor already? I’m a sucker for pretty much anything with almond. I can barely resist a bear claw from a distance and if its in a pastry display and readily accessible, its all over and I’ve gotta have it. The downside is that pastries are normally well over 400 calories, making them more of a desert than a regular weekday breakfast option… Unless its fall. And its cold. Then, pastries are perfectly acceptable for breakfast. (Don’t ask me why – I don’t make the rules.)
Buuuut – for the rest of you that handle changing seasons like an adult, waking up feeling perky, healthy, and motivated, this recipe is for you. This chia seed pudding will fill you up and satisfy that morning sweet tooth without leaving you feeling weighed down and sluggish.
Raspberries go exceptionally well with this version of chia seed pudding, but any fruit will do really. I whipped up a batch with roasted figs a few days ago that was totally to die for. You can leave the fruit out and eat it as is too. That’s completely fine, and you’ll still love it. There really isn’t any way to lose on this one… other than not making it!
- 1½ cups almond milk (or other milk type)
- ¼ cup chia seeds
- 1 Tbsp. honey or agave syrup
- ½ tsp. almond extract
- 1 Tbsp. toasted slivered almond
- ¼ cup fruit (optional)
- Combine all ingredients except toasted almonds and fruit and stir to mix well. Chill for at least two hours, preferably overnight. Stir 2-3 times throughout this time to disperse chia seed clumps. Divide between two dishes and top with almonds and fruit before serving.