CHIA SEED PUDDING

My family has a huge bag of chia seeds sitting in the pantry, thanks to one of our family friends, and we have no idea what to do with it. I’ve been getting into the habit of making chia seed pudding for breakfast/snacking, but it hasn’t even made a dent in the bag. If you have any suggestions, let me know! 

This pudding is a pretty healthy alternative to regular pudding, although the texture is probably not for everyone. If you happen to like the consistency of boba or tapioca pudding, you’ll most likely be okay with it. I enjoy topping mine with mango and coconut the most, but all fruit works! You can also add some granola to make it more filling and add some crunch. Or add some cocoa powder and make it chocolate chia pudding. The possibilities are endless!

Chia Seed Pudding

Adapted from Giada De Laurentiis

Makes 2 servings

1 cup vanilla-flavored unsweetened almond milk

2 tablespoons honey

½ teaspoon pure vanilla extract

¼ cup chia seeds

In a medium bowl, gently whisk the almond milk, honey, and vanilla until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight. The next day, enjoy with fruit/toppings of choice and add honey to sweeten as needed.