WE'RE MAKING: Chia pudding

Who can resist a creamy, delicious Chia Pudding? Not us, that's for sure! One of the best things about chia pudding is that you can prep it in the evening, leave it over night and voila! You've got breakfast or a snack ready to go the next morning. Plus it's super easy and only takes minutes to prepare. We've got 3 scrumptious recipes for you to try. Enjoy!


Sticky Bun Chia Seed Pudding

  • Chia Seed Pudding:
  • 2 cups almond milk
  • 1/2 cup chia seeds
  • 2 tablespoons agave
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Sticky Pecans:
  • 2 tablespoons real maple syrup
  • 2 tablespoons agave
  • Pinch of salt
  • 3/4 cup chopped pecans

In a medium bowl, whisk together almond milk, chia seeds, agave, brown sugar, cinnamon, and vanilla. Cover, and refrigerate overnight.

To make the sticky pecans, add maple syrup, agave, and salt to a saucepan. Bring to a boil. Remove from heat, and stir in pecans. Let pecans sit for 5 minutes.

To serve, spoon sticky pecans over pudding, and enjoy!

COCONUT PUMPKIN CHIA PUDDING

  • 1/4 cup chia seeds
  • 1 15 oz can full-fat coconut milk
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup canned pumpkin
  • 1 teaspoon vanilla
  • 2 Tablespoons maple syrup (optional)
  • 2 Tablespoons unsweetened coconut flakes
  • 2 teaspoons almond butter + 1 teaspoon coconut oil (if needed)

Stir together chia seeds, coconut milk, pumpkin, pumpkin pie spice, vanilla and maple syrup (if using). Half the mixture and pour into two containers. Cover and refrigerate overnight. If you’re in a rush, refrigerate at least 3 hours. You’ll want to wait until you’re ready to serve the chia pudding before preparing your toppings.

Toast your coconut — Preheat a sauté pan to medium heat. Add coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove the coconut flakes from the pan and allow to cool.

If needed, put almond butter and coconut oil in a small ramekin, heat in the microwave for a 5-10 secs, or until coconut oil has melted. Stir together. If you’re almond butter is already thin enough to drizzle you can skip this step.

Stir the chia seed pudding to make sure there aren’t any big clumps and then spoon into four serving dishes and top with almond butter, then coconut flakes.

If you’re not planning to eat all four servings at one time. Simply leave the toppings and chia seed pudding in separate air-tight containers in the fridge until ready to serve.

Raspberry Chia Seed Pudding

  • 1 cup of coconut milk
  • 1/2 cup of raspberries
  • 1/4 cup of chia seeds

Combine the milk and fruit in the jar of a blender and blend until smooth.
Pour into a mason jar and add the chia seeds. Close lid tightly, and give it a good shake. Refrigerate and allow to gel for at least 3 hours. Overnight is best. Top with some fresh raspberries.