Basic Vanilla Chia Pudding Recipe

I’ve been surfing Pinterest lately while looking for some new recipes to try. Normally I pass over most dessert type recipes that are posted because I know that they will be loaded with sugar including those listed as naturally sweetened. Sorry but honey, agave and maple syrup are still sugars even if they are not the white granulated stuff that we have come to think of as sugar.

For a while now I’ve been noticing people posting recipes for pudding made with chia seeds but have passed them by as well. Chia seeds create a gel when mixed with liquids and all I could think of was how slimy or gooey this must make the faux pudding. At the urging of a friend I decided to give it a shot and I’m glad that I did. The chia seeds create a lovely creamy texture with no hint of slime or goo that I had expected. In the end the pudding has the consistency of tapioca pudding. While I started with this basic vanilla recipe I can see that there are just so many possibilities of flavor combinations once you start topping the pudding with additional items. If you’ve been avoiding trying chia pudding I would tell you to at least give it a try once. You might just be surprised.

Basic Vanilla Chia Pudding

Vanilla Chia Pudding

Basic Vanilla Chia Pudding Recipe
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 4
 
This faux pudding can be eaten for dessert or it would make a great breakfast when topped with nuts and fresh fruit.
Ingredients
  • 2 cups unsweetened almond milk
  • ½ cup plain low fat vanilla Greek yogurt
  • 2-3 tablespoons of sugar free maple syrup or Splenda
  • 1 teaspoon vanilla extra
  • ½ cup chia seeds
Instructions
  1. In a bowl whisk together the almond milk, yogurt, maple syrup or Splenda and the vanilla extract.
  2. Stir in the chia seeds, cover and place in the refrigerator for 30 minutes.
  3. Remove from the refrigerator and stir well to evenly distribute the chia seeds.
  4. Cover and refrigerate at least 4 hours or over night.
  5. To serve: divide the mixture between 4 bowls or glasses. Eat as is or top with sliced toasted nuts, diced fruit, unsweetened coconut shreds or your favorite topping.

While I used Bob’s Red Mill Chia Seed, which are dark, there is also a white chia seed
that is available as well. The difference between the two is the color. The lighter colored seeds blend into the pudding and aren’t as noticeable in color.

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