Chia Pudding
I usually prep a batch on Sundays to last me for a couple of mornings. It's wholesome and filling and I love it topped with berries and nuts or cocoa nibs.
Servings: 1
Ingredients
- 1 cup milk nut milk, soy milk or whole
- 2½ tablespoons chia seeds
- 1 tablespoon raw local honey
- 1 teaspoon vanilla optional
Instructions
- 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.
Notes
- 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.