An Easy Chia Pudding
These last few weeks have felt busy! Serena is so active these days, that I’ve found it hard to make breakfast and coffee in the morning — plus cooking is the last thing I feel like doing on a hot summer day. Instead of always grabbing a yogurt, I’ve been experimenting with chia pudding. There are so many ways to make it (I’ve tried with coconut milk, yogurt, and fruit purees) but this simple equation is perfect for busy days. I’ve been mixing this up and stashing jars in the fridge for a quick and cool snack. It’s also one of the few things Serena likes lately!
Basic Chia Pudding
2 cups liquid — I’ve been using unsweetened almond milk, but other milks would work (note: coconut milk does thicken when chilled)
6 tablespoons chia seeds
pinch of salt
2 dollops of maple syrup (to taste)
Combine the almond milk or other milk, chia seeds, salt, and sweetener in a bowl or large measuring cup. Whisk together. Let rest about 5-10 minutes and whisk again. Place the bowl in the fridge for about 20 minutes, and then whisk again, making sure that the seeds are well distributed. (Without these intermittent whiskings, the seeds can collect at the bottom, forming a layer of chia gel there.) Either pour into smaller serving cups, or refrigerate in the bowl for 8 hours or overnight. The pudding will keep several days in the fridge. Top with fresh fruit or jam before serving.
Makes 2-3 servings.
Boston Day Book contributor Lani Zervas is also a fan — see her post here. I’d love to hear your go-to breakfasts for busy mornings!
Image Credit: Laura Chassaigne