Chia seed pudding is similar to overnight oats in that you can prepare it in advance and there are endless ways you can flavor it. At the most basic level, you need a liquid such as milk, almond milk, or coconut milk (or a combination of the two) for the chia seeds to absorb the moisture. Then you add your choice of flavorings such as vanilla, cinnamon, honey, maple syrup and/or cocoa powder. These are added to the liquid with the chia seeds. When you're ready to serve, add toppings like fruit, nuts, or shredded coconut.
It is not recommended to have more than 1 tbsp of chia seeds per meal. If you would like to add extra protein or want to bulk up the meal, add hemp seeds, yogurt, pollen, flax seeds, or more peanut butter, granola, fruit or nuts. If you're not a fan of the texture of the seeds, you can blend the pudding for a smoother texture.
Here's a go-to chia seed pudding of mine that uses some local products. When you live in Hawaii, you learn the importance of buying local food. The freshness and price of local products are often very different than items shipped in from around the world.
Laryssa's Chia Seed Pudding
- 1/4 cup chia seeds
- 1/2 cup almond milk
- 1/2 cup coconut milk
- 1 tbsp Lehua with Vanilla honey
- pinch of salt
- chopped macadamia nuts
- shredded coconut
- 1 banana, sliced (when in season add mango)
- 1 tbsp peanut or almond butter
- 1/4 cup Anahola Granola
- Combine chia seeds with almond milk, coconut milk, salt, peanut butter and honey in a container that has a lid such as a 16oz mason jar. Stir well, making sure to break up the honey and peanut butter.
- Cover with lid and place in refrigerator overnight.
- When ready to serve, take chia seed mixture out of refrigerator and stir well. Alternate between layers of fruit and nuts, granola and chia seed mixture in jar or bowl.
- Top with shredded coconut.