I got really into making chia pudding when I first went vegan. The magical transformation that took place when I soaked those little seeds was fascinating to me. At a certain point, I learned that basil seeds also gel when you soak them. I was stoked about that too. Then I just kind of forgot about seeds. The novelty wore off I suppose.
Recently, however, chia is having a renaissance in my kitchen. I was inspired by my roommate Jess who is queen of chia pudding. She makes it in bulk and stores it in the fridge to eat for breakfast throughout the week. The recipe is so easy to make and you can add whatever toppings you want when it comes time to dine. I love topping mine with coconut flakes and cacao nibs if I’m having it for dessert. On the other hand, if I’m eating chia for breakfast I usually top with fresh fruit.
Chia seeds are also extremely nutrient dense. They are a source of protein, omega-3 fatty acids, antioxidants, fiber, calcium, magnesium and potassium. You only need a 1/4 cup for this recipe so if you purchase in bulk it’s fairly cheap. A bag of seeds can seem expensive but remember they last quite a long time.
Anyways, without further ado here’s the recipe. If you liked this post please share with your friends via the buttons below or join the mailing list in the sidebar. You can find Dining to Know on Facebook, Insta, Twitter and Pinterest. Follow along for daily recipe inspiration.
Two-Ingredient Chia Pudding
- 1/4 cup chia seeds
- 1 can coconut milk
- Place 1/4 cup of chia seeds and coconut milk into a mixing bowl.
- Allow to soak overnight in fridge.
- Serve with your fave toppings the next day. Keeps for about a week.