Chia Pudding has now become my new favorite breakfast. This recipe doesn’t need any cooking. It needs soaking time for an hour or overnight for the chia seeds to swell. You can enjoy this chia pudding for breakfast, snack, or as a dessert. I crave this every morning( I am a sweet-tooth). It is best served with fruits, to give that extra depth of flavor.
Chia seeds are an excellent source of omega-3 fatty acids, fiber, and antioxidants. They also have iron and calcium. Did you know that chia seeds were an important food source for the Aztec and the Mayans? Apparently, Chia means strength in ancient Mayan, for the ability to provide energy. They are also used as an egg replacement in vegan baking, by mixing chia seeds with water.
Preparation time:5 min
Total Time: 1 hour
- 3 tbsp chia seeds
- 1 cup coconut milk ( or use any nut milk)
- 1 tbsp maple syrup
- Recommended toppings-chopped mangoes, bananas, fresh or defrosted berries, coconut flakes.
- In a glass, combine all the above ingredients except toppings.
- Stir to break any clumps of chia seeds settled at the bottom. Cover and refrigerate for 1-2 hrs or overnight.
- Before serving, stir once again and serve with any toppings of your choice.
Nutrition Facts: Calories192kcal, Total Fat 12.4g, Saturated Fat: 11.3g, Cholesterol: 0mg, Sodium: 62mg, Total Carbohydrate: 22.8g, Dietary Fiber: 0.3g, Total Sugars: 11.9g, Protein: 3.2g, Vitamin D: 0mcg, Calcium: 20mg, Iron 1mg, Potassium: 45mg.
*The nutritional information are calculated automatically. I cannot guarantee the accuracy of this data.