This Chia Seed Buddha recipe is perfect for dining preparation. Chia seeds are mixed with milk, yogurt, honey and your favorite fruit to make your day satisfying and wholesome!
- smell: Cold, creamy and slightly nutty, Chia Seed Buddha can be customized with fruit, flavored yogurt and mixture.
- Skill Level: This recipe is so simple that kids can help make it themselves!
- Preparation Note: Chia Seed Buddha is the ideal prep recipe that can be stored in the refrigerator for up to 4 days.
- Recommended tools: Invest in some mason jars with lids every time to make the pudding distribute perfectly.
Chia Seed Pudding Ingredient Tips
- Chia Seeds: Both black and white chia seeds can work in this recipe, just make sure to use the entire chia seed instead of the ground for an iconic gel-like texture.
- milk: Any type of milk will work; however, a cream mixture such as almond milk, whole milk, or oat milk will make the pudding rich in cream.
- yogurt: Choose your favorite yogurt flavor: Try strawberries, blueberries, vanilla or lemon for a fun twist. Using Greek yogurt will produce thicker pudding and make this recipe promote protein enhancement!
- Sweetener: I like to use honey, but Monkfrut, agave, maple syrup or jam, jelly or jam will work too. Add sweetener flavor!
- Toppings: Fresh or frozen fruit, roasted walnuts, pecans, seeds, coconut or homemade cereal are all delicious extras that make the chia seed pudding differently every time. Feel free to spin in your favorite nut butter, chocolate syrup, or caramel drizzle for dessert.
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- Splashed vanilla extract, half a teaspoon of cocoa powder, a little cinnamon, pumpkin pie spice or apple pie spice are quick and easy flavor enhancers.
- Try passing the Chia seed mixture through the blender to make it smoother, more pudding-like texture.
- To add extra protein, stir a spoonful of your favorite protein powder.
How to Make Chia Seed Pudding
- Whisk the milk and chia seeds in a medium bowl and break down all clumps.
- Add yogurt and honey until combined (Full recipe below).
- Pour evenly into 4 containers and refrigerate.
- Top with fresh fruit, nuts or other extras you need before serving.
Store leftovers
Cover the remaining chia seed pudding in the refrigerator for up to 4 days. Refresh by stirring and adding new fruit, nuts or other delicious extra flavors.
Quick and delicious breakfast bites
Have you made this Chia Seed Pudding recipe? Leave a comment and rate it below!
Chia Seed Pudding
Try this delicious Chia Pudding recipe for a nutritious, chilly and creamy breakfast.
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Pour the milk into a medium bowl. While stirring, add chia seeds. Let rest for 5 minutes.
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Stir the yogurt and honey into the Chia seed mixture until well combined.
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Pour into 4 small jars or containers and cover. Refrigerate for at least 8 hours, up to 4 days.
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Place fresh fruit on each jar.
- You can add 1 teaspoon of vanilla extract, cocoa powder or ¼ teaspoon of seasonings such as cinnamon or other spices.
- When using sweet yogurt or almond milk, consider reducing or eliminating honey or other sweeteners.
- Yogurt is an optional ingredient in Chia pudding.
Calories: 245 | carbohydrate: 38g | protein: 6g | Fatty: 9g | Saturated fat: 2g | Polyunsaturated fat: 6g | Monounsaturated fat: 2g | Trans fat: 0.03g | cholesterol: 6mg | sodium: 166mg | Potassium: 269mg | fiber: 10g | sugar: twenty fourg | Vitamin A: 415IU | Vitamin C: 3mg | calcium: 321mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Breakfast, dessert, snacks
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