I don’t know who first came up with the idea of “chia pudding”—my guess is that it stems from some ancient food tradition in Central America (since chia seeds originate in Mexico). Either way, I’m grateful! Chia seeds have a beautiful way of soaking up the liquid they’re mixed into and getting a jelly-like texture, making for a perfect little treat, with berries and some liquid sweetener. Plus, they’re a good source of Omega-3 fatty acids, protein and fibre.
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Overnight Chia Pudding
I don’t know who first came up with the idea of “chia pudding”—my guess is that it stems from some ancient food tradition in Central America (since chia seeds originate in Mexico). Either way, I’m grateful! Chia seeds have a beautiful way of soaking up the liquid they’re mixed into and getting a jelly-like texture, making for a perfect little treat, with berries and some liquid sweetener. Plus, they’re a good source of Omega-3 fatty acids, protein and fibre.
Servings: 1 serving
Ingredients
- 3 tbsp chia seeds
- 1/4 cup coconut milk
- 1/4 cup soy milk or other plant milk
- 2 tsp maple syrup or agave, or vegan honey, or golden syrup
- 1/4 cup blueberries fresh or frozen
- 1 tbsp desiccated coconut
Directions
- In a medium (±300ml) jar, mix the chia seeds, coconut milk, soy milk and syrup.
- Let it sit for 5 minutes to let the chia seeds soak up the liquid, and then mix again.
- Stir the blueberries through the mixture, and then place in the fridge for a couple of hours, or overnight.
- Remove from the fridge, sprinkle on the desicatted coconut, and enjoy!
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