spotcolumbus.blogg.se - Cashew milk recipe with chia seed pudding

Fresh fruit. I love piling berries and tart cherries on chia seed pudding.But let’s be honest: the best part of any chia seed pudding recipe is the toppings! Here are some of my favorites: On its own, chia pudding is creamy, rich, and lightly sweet. In the morning, your chia seed pudding will be ready to eat! After stirring, cover the jar, and refrigerate overnight. If the chia seeds stay bunched together, they won’t absorb the liquid in the jar, making for a lumpy, crunchy chia seed pudding. An hour or two later, stir. This step is crucial for breaking up any seed clumps within the pudding.

Pop the pudding in the fridge for a few hours.

Next, shake! Secure the lid on the top of the jar, and vigorously shake to combine the ingredients.

It should be fairly large look for one with a volume of 3 to 4 cups.

First, combine the ingredients in lidded Mason jar.

This chia pudding recipe couldn’t be simpler to make! Here’s how it goes:

And sea salt – To make all the flavors pop!įind the complete recipe with measurements below.

When I eat, I drizzle more maple syrup on top!

Maple syrup – I mix some into the chia seed pudding to sweeten it naturally.

Coconut milk or almond milk – I like to use light coconut milk in this recipe because it makes the pudding extra-rich and creamy, but if you don’t have any on hand, don’t worry! Almond milk is also a great choice.

Chia seeds, of course! I used white chia seeds on the day I took these photos, but black chia seeds will work here too.

Here’s what you’ll need to make this chia pudding recipe:

You’ll have a quick, healthy breakfast ready for every day of the week! Make a batch of chia seed pudding on the weekend, and portion it into individual jars or containers. So if you’re a big fan of meal prepping, this recipe is for you. Topped off with fresh fruit, homemade granola, and a drizzle of maple syrup, it tastes like dessert, but it’s packed with fiber, protein, and healthy fats.Īnother reason I love this chia pudding? It’s super easy to make, and it keeps in the fridge for about 5 days. It’s cool, creamy, and lightly sweet, with warm depth of flavor from a pinch of cinnamon. Now that the weather’s warming up, this chia seed pudding recipe has become my go-to breakfast/afternoon snack.