Cha Cha Cha Chia Pudding – 3 Ways

Cha Cha Cha Chia Pudding – 3 Ways

Pudding for Breakfast. Yes, please!  And this kind is healthy too!  

Chia seeds were first introduced in the U.S. in the 1990’s and they took off as a super-food.  No one really knows who thought of chia pudding as an idea, but we’re glad they did. Chia pudding is a creamy, thick, tapioca like pudding that has plenty of flavor and can be eaten any time of the day because of its nutritional value. 

When combined with a liquid and put in the refrigerator, these tiny chia seeds puff up and form a gelatin-like consistency, which makes them a great substitution for gelatin or eggs in a recipe.

Chia seeds are an excellent source of Omega 3’s.  In fact one tablespoon provides more than your daily recommended amount for this nutrient. Omega 3’s are anti-inflammatory nutrients that are very protective against heart disease.

They also are an excellent source of fiber, iron, Vitamin K and magnesium! Plus, they have a little calcium in them too. 

Want something quick for breakfast? 2 of these recipes take only a few minutes to assemble. And they are super creamy and

delicious!

Almond Maple Chia Pudding

Serves: 1 

Ingredients: 

• 1/2 cup unsweetened almond milk 
• 2 tablespoons whole black chia seeds
• 1/2 teaspoon pure almond extract
• Pinch of cardamom
• 1 tablespoon maple syrup
• 1 tablespoon sliced almonds – plus a few more for topping
• Optional: sprinkle of cinnamon

Directions: 

1. In a small bowl, whisk together the almond milk and chia seeds. 
2. Cover and place in the refrigerator overnight.
3. In the morning, mix in the almond extract, cardamom, maple syrup and sliced almonds.
4. Serve immediately in a bowl. If desired, top with additional almonds and cinnamon sprinkle.

Chai Chai Chai Chia Pudding

Serves: 1 

Ingredients: 

• 1/2 cup unsweetened soymilk 
• 2 tablespoons whole black chia seeds
• 1/2 teaspoon vanilla extract
• 1/8^th teaspoon cinnamon
• 1/8^th teaspoon ground ginger
• 1/8^th teaspoon cardamom
• 1/8^th teaspoon cloves
• 1/8^th teaspoon black pepper
• 1 tablespoon maple syrup

Directions: 

1. In a small bowl, whisk together the soy milk and chia seeds. 
2. Cover and place in the refrigerator overnight.
3. In the morning, mix in the vanilla, cinnamon, ginger, cardamom, cloves, black pepper and maple syrup.
4. Serve in a bowl. If desired, top with fruits such as pears or dried raisins. 

First two recipes were adapted from: https://health.clevelandclinic.org/how-to-make-chia-pudding/

Summers Still Here Chia Pudding Parfait

Serves: 2

Ingredients for the Vanilla Chia Pudding: 

• 1 cup unsweetened plant-based milk of choice
• 4 tablespoons whole black chia seeds
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract

Ingredients for the Granola: 

• 2 tablespoons maple syrup
• 2 tablespoons almond oil
• 1/2 teaspoon salt
• 2 cups whole old-fashioned oats

Fruit choices (pick 2-3):

• Strawberries
• Blueberries
• Raspberries
• Blackberries
• Peaches
• Mango
• Plums

Directions: 

1. In a small bowl, whisk all of the ingredients together to make the Vanilla Chia pudding. 
2. Cover and place in the refrigerator overnight so that the chia seeds can swell and thicken. 
3. Preheat oven to 375°F. Cover a baking sheet with parchment paper. 
4. In a medium size bowl, whisk together the maple syrup, almond oil and salt from the granola ingredients. Slowly add and mix in the oats until they are fully coated. 
5. Spread the oat mixture onto the baking sheet in a thin layer. Place in the oven and bake for 12-20 minutes or until the oats are brown.  Stir occasionally to promote even browning. Remove from the oven and cool.
6. In the morning, assemble the parfait in a mason jar or other parfait looking jar. Add some fruit at the bottom, then a layer of pudding.  Slide strawberries down the side to get the vibrant strawberry look. Add granola, more fruit and keep going until the parfait/mason jar is full. 
7. Enjoy with a spoon!

Adapted from: https://chosenfoods.com/blogs/central/summer-chia-pudding-parfait