Chia Pudding Recipes
CHIA SEED PUDDING
Provided by Giada De Laurentiis
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt 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, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
- Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.
Nutrition Facts : Calories 201 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 129 milligrams, Carbohydrate 25 grams, Fiber 6 grams, Protein 8 grams, Sugar 16 grams
CHIA PUDDING
Rustle up this simple 'pudding' for breakfast or dessert. Chia seeds are rich in protein, antioxidants and omega 3, as well as many other nutrients
Provided by Cassie Best
Categories Breakfast, Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Combine the chia seeds, milk and 2 tsp maple syrup in a jar or bowl. Cover and chill overnight or for at least 8 hrs.
- When ready to serve, top with fruit and a drizzle of maple syrup.
Nutrition Facts : Calories 230 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
SIMPLE CHIA SEED PUDDING
This is a super easy base for a tasty, nutritious breakfast-just soak the chia seeds in plant-based milk overnight and they take on a sumptuous pudding-like consistency by the morning! Flavor it as you desire. I like to use ground cinnamon and maple syrup, but smashed banana and grated apple are tasty, too.
Provided by Food Network
Time 8h5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add the chia seeds, milk, maple syrup and cinnamon to a bowl and whisk together with a fork for a couple of minutes so they are well combined and evenly distributed.
- Cover and place in the fridge to chill overnight. By the morning it will have set into a pudding. I use this as a base for my breakfast bowl, topped with homemade granola, lime-coconut yogurt and minted berries.
CHIA PUDDING
This is something I'm adapting for myself as a breakfast food/ snack. "Cook Time" is the time it takes the pudding to set up in the fridge. You can use whatever milk and sweetener you like. I like to use white chia seeds, but you can use whatever color you like. I add 1 tablespoon Great Lakes Unflavored Gelatin because it helps the pudding to set up better. Chia puddings which just rely on the chia to set up never really achieve a true pudding consistency; they are loose - more of a gruel, really.
Provided by xtine
Categories Breakfast
Time 10h
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a large container, combine the milk and the chia seeds. Make sure they are mixed together well, you don't want the seeds clumped up or floating on the top. Let sit in the refrigerator for 8 hours, stirring occasionally.
- After 8 hours have passed, put the milk/chia mixture in a blender. Add all remaining ingredients and process on high for 1 minute.
- Pour the pudding into one big container or several smaller containers, and refrigerate for 2 hours or until set up.
- You don't have to blend the mixture if you don't want to, but it incorporates the other ingredients well, and gives more of a traditional pudding texture. If you choose not to blend, just make sure you do a thorough job of stirring in the extra ingredients. If you do not use the blender, I would omit the gelatin as it will probably clump up if you just stir it inches.
Nutrition Facts : Calories 203.1, Fat 7.9, SaturatedFat 4.5, Cholesterol 24.4, Sodium 689.9, Carbohydrate 24.2, Sugar 24.8, Protein 9.2
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