Ch-Ch-Ch-Chia!
I'm so intrigued by chia seeds! The tiny, crunchy balls that become soft and gel-like after soaking in liquid are such a cool little food! I have been buying them for years now and add them to my smoothies, oatmeal, and homemade energy bars, but wanted another option.
I found this recipe while looking for kid-friendly recipes and thought it looked yummy, so decided to try it. It was really quick and easy to throw together. After 3-4 hours in the refrigerator, the mixture started to thicken into a pudding-like consistency. Over the course of the 4 hours, the chia seeds soften, yet still provide a textured feel in your mouth. The vanilla flavor is subtle. The recipe makes a lot. Next time I will make a quarter of the recipe so none goes to waste. Bottom line...my 18-month-old gave this recipe a thumbs up!
Fun Facts about Chia
Chia seeds are rich in omega-3 fatty acids and antioxidants. Because of the high antioxidant levels, the seeds don't deteriorate and can be stored for long periods of time without becoming rancid. Chia's don't have to be ground up to make their nutrients available to the body.
Chia and Nutrition Facts
Chia seeds provide 11 grams of fiber in 1 Tablespoon (28 grams)!
One Tablespoon also provides 177mg of calcium, close to 20% of your daily calcium needs.
Chia's also provide phosphorus, manganese, and zinc.
This chia seed pudding is perfect for breakfast or a snack. Light and delicious, plus healthy, packed full of fiber, protein, and antioxidants!
I N G R E D I E N T S
Serves: 4
- 1 cup vanilla-flavored almond milk
- 1 cup plain Greek yogurt
- 3 tablespoons pure maple syrup, divided
- 1 teaspoon vanilla
- 1/8 teaspoon Himalayan salt
- 1/4 cup chia seeds
- 1/2 cup your favorites berries, such as blueberries, raspberries, or strawberries
- 1/4 cup sliced almonds, toasted
D I R E C T I O N S
1. In a medium bowl, whisk together the almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and salt until just combined. Whisk in the chia seeds. Let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
2. The next day, toss the berries and remaining 1 tablespoon maple syrup in a medium bowl; mix in the almonds.
3. Spoon the pudding into 4 bowls or tumblers; place berry mixture on top and serve.
In Health and Happiness,
Kelly Harrington, MS, RD
Registered Dietitian Nutritionist
