Chia Seed Pudding
Rebecca Agi, MS, IBCLC, an Los Angeles based Lactation Consultant, partnered with us to create this chia seed pudding recipe. To learn more about her services you can visit her website www.BestMilkLA.com and follow her on Instagram @BestMilkLA.
Chia Seed Pudding
Rebecca Agi, MS, IBCLC, an Los Angeles based Lactation Consultant, partnered with us to create this chia seed pudding recipe. To learn more about her services you can visit her website www.BestMilkLA.com and follow her on Instagram @BestMilkLA.
Servings:
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Ingredients
- 1/4 cup + 3 tablespoons raw chia seeds
- 2 cups unsweetened vanilla almond milk or milk of choice
- 1 1/4 teaspoons vanilla bean extract
- 2 tablespoons maple syrup
- pinch sea salt
Instructions
- Put the chia seeds, almond milk, vanilla, maple syrup and a pinch of kosher salt in the blending bowl.
- Pulse 2-3 times to combine.
- Divide the mixture into four containers and cover with a tight fitting lid. Refrigerate for at least 4 hours or overnight.
- Before serving, stir the pudding to make sure that there aren’t any clumps and garnish with berries, pomegranate seeds or toasted almonds.
Recipe Notes
If you’re looking for a nutritious and delicious breakfast or light afternoon snack, we’ve got just the recipe for you! This chia seed pudding is gluten-free, dairy-free and rich in fiber and Omega-3 fatty acids. It's a quick and easy recipe that can be prepared the night before and eaten for breakfast the next morning.
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