Ch-ch-ch-chia! Chia seeds, the very same that were once sprouted as ornamental afros for terracotta heads are actually edible. Not only that, they are a powerhouse of nutrients, providing energy and fiber. What’s more, they thicken liquid, turning mere milk into a pudding, much like the magic of tapioca.
I’ve used chia seeds in smoothies and my famous Overnight Oats for years, but until recently I had never tried them out in their most important of roles: Chia Seed Pudding. For my pudding, I wanted a little bit of drama so I landed picked a basic Chocolate Chia Seed Pudding recipe and added some Mexican flair by way of a pinch of cinnamon (ole!).
The result was a cool spoonable treat, perfect for breakfasts or a snack. My baby loved it and so did I, although I’m a texture person to be fair. I already like tapioca pudding and rice pudding, so it wasn’t a far stretch to fall for Chia Seed Pudding. If you’re texture adverse though, you might want to stick to added chia seeds in your smoothies instead.
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PinDescription
A sweet and healthy pudding featuring chia seeds and yogurt seasoned with cocoa powder and a touch of cinnamon.
Ingredients
1–3/4 cups almond milk
1 cup plain greek yogurt
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 tablespoons unsweetened cocoa powder
1 teaspoon cinnamon
1/2 cup chia seeds
Instructions
In a medium sized bowl whisk together almond milk, greek yogurt, maple syrup, vanilla, salt, cocoa powder, and cinnamon. Stir in chia seeds.
Divide pudding mixture into 4 bowls or half-pint jars. Cover and chill for at least two hours.
Serve topped with fresh berries.
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