I posted a photo of chia seed pudding on my Instagram a couple of weeks back and got some questions about my recipe. For some unknown reason the "simple things" in life are often the toughest. Like rice...lets be real, that should be easy and yet half the time my timer goes off, it's still watery. Any ways, chia seed pudding should not one of those tough, simple things. Ready for the secret? It's all in the proper ratio and the stir. Use a 1 to 6 ratio of chia to nut milk and you will be golden...as long as you follow the stirring instructions below.
[Makes 2+ servings]
Shopping // Pantry list:
- Nut milk of choice (I typically opt for almond milk here)
- Chia seed
- Maple syrup (or sweetener of choice, other good pics include chopped dates or honey)
- Combine 1/4 cup of chia seeds with 1 and 1/2 cups of nut milk
- Stir a couple times
- Add one tablespoon of maple syrup, a few shakes of cinnamon (I probably end up using a little less than a 1/4 teaspoon), and a pinch of salt
- Gently whisk all your ingredients (a fork is perfect here)
- Let the mixture sit on the counter for a couple minutes
- Gently whisk the mixture again
- Let it sit for 5 more minutes
- Stir one last time, cover it, and throw it in the fridge
- In 6-8 hours you will have the perfect chia seed pudding!
- **if you will be enjoying 1+ days after making I suggest adding a tablespoon+ of nut milk to thin the mixture just a tad
Layer this pudding with literally anything. Some of my favorite include: sweet potato or squash mash, bananas, berries, persimmons, granola, cacao nibs (not usually all in the same bowl...but sometimes! LOL).