A quick breakfast or dessert – this easy chia seed pudding ticks all the boxes! Gently sweetened naturally with maple syrup, this snack is refined sugar free. The chia pudding is made with coconut milk and your choice of nut milk, combined together to form a lovely thick-but-not-too-thick consistency. It is flavoured mildly with vanilla essence which makes it the perfect base for a wide variety of flavours. Have your imagination run wild here – or add the strawberry jam and peanut butter (my personal favourite). Chia seeds are a fabulous source of fiber (for your gut) and omega-3s (for your brain!). I used a simple strawberry puree here, but check out my chia seed strawberry jam if you’re interested in other ways to use your bag of chia seeds. You’ll have some strawberry jam left over if you’re only making a single serve of this pudding – so you can also try out my low-FODMAP Peanut Butter & Jelly Protein Balls.
Other ideas with this easy chia seed pudding? Try mixing in acai, goji or spirulina powder for a colourful kick! Add dried fruits or frozen grapes. Granola is a fabulous topping as well!
PB&J Chia Seed Pudding
Ingredients
Chia Seed Pudding
- 2 tbsp Chia Seeds
- 60 ml Nut Milk of Choice (1/4c) I used coconut milk
- 60 ml Light Coconut Milk (1/4c) canned
- 1/4 tsp Vanilla
- 1.5 tbsp Maple Syrup
Strawberry Jam Puree
- 1 bag Frozen Organic Strawberries (10oz)
- 1.5 tbsp Maple Syrup
- 1 tbsp Water
Instructions
Chia Seed Pudding
- Place all ingredients into jar, mix well and let refrigerate at least 4 hours. Stirring ingredients after the first 1/2 hour.2 tbsp Chia Seeds, 60 ml Nut Milk of Choice (1/4c), 60 ml Light Coconut Milk (1/4c), 1/4 tsp Vanilla, 1.5 tbsp Maple Syrup
Strawberry Jam Puree
- Combine all ingredients in saucepan on low heat. Let simmer gently until strawberries begin to break apart and form a jam. (20-30 minutes)1 bag Frozen Organic Strawberries, 1.5 tbsp Maple Syrup, 1 tbsp Water
- Place jam in food processor and blitz until no chunks remain (optional)