Chia pudding is a snack that really satisfies and covers many bases nutritionally as chia seeds are a source of omega 3 fatty acids as well as complete protein. Depending what else you add (and the options are endless) you can get a whole range of other delightful nutrients in there such as antioxidants (berries and/or raw cacao) and magnesium (raw cacao or cacao nibs) just to name a couple.
My favourite chia pudding option is the cacao version because I’m a chocolate lover from way back. But vanilla cinnamon is definitely the next best!
This is one of my favourite snacks to have in the fridge and is also super easy to prepare in a small jar and take to work/uni. I also use this as the base to my breakfast jar sometimes.
Add 2 level dessert spoons of chia seeds to a small jar or dish.
Add a small dash of maple syrup and 1/4 cup almond or coconut milk and stir well so that no seeds are stuck to the sides or bottom of the vessel.
Sprinkle with cinnamon.
Refrigerate overnight or for a few hours before consuming.
Optional chocolate pudding version:
Add a level teaspoon of cacao with the maple syrup and a dash of the milk and stir well until it looks like chocolate sauce and then add the rest of the milk, stir and refrigerate.
Top with berries, banana, passionfruit, coconut flakes, cacao nibs, chopped nuts, cinnamon, coyo or anything you like! I just go with whatever fruit is in season.