This chia pudding recipe is one of my favorites to have for breakfast. It is naturally gluten free and nutrient dense. If you struggle with seed to milk proportion, I’ve got you covered! Below is my tried and tested recipe. Just remember the key steps, stirring and shaking. All this to ensure you get all the seeds incorporated and hence on their way to gelling up!
WHY BRING CHIA SEEDS INTO YOUR DIET?
Chia seeds are packed with nutrients and date back to the Aztecs. They are a great source of omega 3 fatty acids, anti oxidants, potassium, magnesium and zinc. All of these nutrients are so good for women’s health.
Omega three fatty acids promote healthy skin, alleviate menstrual cramps, Improve bone and joint health reduce inflammation.
- 1 cup milk nut milk, soy milk or whole
- 2½ tablespoons chia seeds
- 1 tablespoon raw local honey
- 1 teaspoon vanilla optional
- In a small mason or repurposed jar add all the ingredients and stir to mix thoroughly.
- Close the lid and shake the jar to make sure everything is incorporated.
- Refrigerate up to an hour or overnight and when ready to eat add fruit, nut and or seeds of choice.
- You can choose to add more milk as the chia soaks up the liquid.
- Et voila, super simple, super filling and a great meal prep recipe.
- To ensure the chia seeds gel up, keep them fresh by storing them in the fridge.
- Make sure you shake and stir the pudding so that the chia seeds are evenly distributed.