Vanilla Chia Pudding

Breakfast Dessert Sweet fiber
Vanilla Chia Pudding

Not only are chia seeds very nutritious, but this is an extremely satisfying flavor and texture. No matter how big of a batch I make, this creamy, vanilla pudding gets gobbled up by my whole household. I prefer to use Rice Milk, but you can use other milks you can tolerate. It does take about 24-48 hours for the chia seeds to fully expand and absorb the milk, but it's fully worth the wait.

Ingredients

Instructions

  1. Add the chia seeds and salt to a 2-quart mason jar.
  2. Add the rice milk, agave, and vanilla.
  3. Seal the jar and shake vigorously for 1 minute.
  4. Shake again every 20 minutes for an hour. This ensures the chia seeds are evenly distributed, as they have a tendency to both rise and fall in the liquid, making a chunky pudding.
  5. Store overnight in the refrigerator to allow the chia seeds to fully absorb the liquid and expand to 2x their size. They'll reach their maximum size after 48 hours.
  6. Pour out into a bowl and top with fresh berries, cranberry curd, crumble, and/or pumpkin seed butter for a delicious breakfast or snack.
  7. Store in the fridge for up to one week.

Servings

Serves: 7

Nutritional Breakdown

Calories: 241.8 kcal

Fat: 8.2g (17% of calories)

Saturated Fat: 0.9g

Carbohydrates: 36.9g (75% of calories)

Fiber: 6.9g

Sugar: 21.9g

Protein: 3.9g (8% of calories)

Sodium: 252.3mg

Cholesterol: 0mg

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