I always have chia seeds around for morning smoothies, but I was hesitant to try chia pudding. Despite the intrigue of a nutritious pudding that is fast to make and requires no heat. You see, I’ve never been a fan of tapioca pudding and I just assumed it was the same deal. I wanted to like this pudding, though! So what do you do when you need food to be more appealing? My motto is quickly becoming: Make it pink!
This chia pudding is now one of my favorite snacks or breakfasts-on-the-go. It’s especially nice with creamy coconut milk and a touch of maple syrup. Then you have a vegan/dairy-free/gluten-free breakfast of champions. The chia seeds offer antioxidants, fiber, protein, healthy fats, calcium, manganese, magnesium and phosphorus. I’ve made this with blueberries and watermelon, but raspberry remains my favorite.
Give this chia pudding a try! Mix it up the night before and grab a snack-sized jar on your way out the door in the morning.