Chia seed pudding - kagucuisine

A pretty and delicious pudding that makes a lovely breakfast or a refreshing healthy dessert.

I had heard of chia pudding already long ago but (I honestly have no idea why) I was somehow suspicious of them. I suppose the recipe always came up in very health-oriented blog posts and I was never able to imagine it being anything more than another healthy breakfast option. Before having kids I was not big on cold breakfasts so I never really considered chia pudding as something to put in my to-be-tried-out list. Nowadays I consider myself a winner if I manage to finish a cup of coffee without it turning cold and yucky. Since cold breakfasts are definitely better than no breakfasts I tried out these puddings and was won over instantly.

Chia pudding is actually a really good excuse to have a nice dessert as breakfast! It is unarguably a healthy no-guilt food, but it is also absolutely delicious and decadent.

Here I give you my go-to mix when making the chia pudding but really you can vary a lot. Basically you make your favorite smoothie, stir in chia seeds and let it rest.The seeds will imbibe the liquid and become tiny bubble-like globes that will pop lightly under your teeth. I tell you, it is delicious: scrunchy and smooth simultaneously. Also really nice and pretty if you want to serve it as a dessert.

Chia seed pudding
Chia seed pudding recipe
  • 1 banana
  • 3-4 dried figs
  • 1 cup almond milk (or regular milk or any other milk of your choice)
  • 3 tbsps chia seeds
  • Optionally some fresh or frozen fruit for toppings

Peel the banana and break it in two or three pieces. Remove the hard stem ends of the figs. Place the fruit in your blender or the recipient of your hand blender, pour over the milk and blend until smooth. Stir in chia seeds. Pour in individual small glasses. Let rest in the refrigerator for at least half an hour.

These are really nice for a dessert-like breakfast when made the night before. They keep well in the fridge for two to three days which makes these a lovely meal prep recipe. If you make the pudding more in advance than just overnight, I would recommend covering them with plastic wrap to keep the top from drying and the dessert from taking in other smells of the refrigerator.

More possible variations

As said you can vary the ingredients a lot. My children declared it a winner once I added frozen raspberries to the base mix. You can get more inspiration from the ideas below:

  • Use flavored milks
  • Add some cocoa / peanut butter
  • Use different fruits
  • If you’re in a hurry, just stir the chia seeds in your favorite yogurt

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