BeabaUSA

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.

CourseDessert, Snack
CuisineFruits, Grains

Ingredients

1/4 cup+ 3 tablespoons raw chia seeds
2cups unsweetened vanilla almond milkor milk of choice
1 1/4teaspoons vanilla bean extract
2tablespoons 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.