I discovered chia seeds about a year ago. They are a nutrition power house and so easy to incorporate into a breakfast or dessert. A little goes a very long way! We’ll be carrying Chia seeds on our long voyages as they are an excellent source of fiber, iron, calcium and antioxidants, as well as omega-3 fatty acids (the kind of fat that helps raise HDL cholesterol, protecting against heart attack and stroke). They also help with constipation, so eating in moderation is a good idea! 🙂
There are many variations to this recipe to suit your own tastes. Chia seeds don’t have any flavor and they expand from teeny little seeds into an almost tapioca-texture when allowed to soak overnight. People with texture issues (like my daughter) may not like this recipe, but hubby and I enjoy it mixed with fruit, nuts and granola.
Chia seeds come in both white and black variations, both with the same benefits and taste; the only difference being the color and how you want your dish presentation to look. You can buy them pre-packaged or in bulk. They should be stored in a closed container in a cool temperature … When we are in the tropics, we’ll keep them in the refrigerator. They last for several months if stored correctly.
Variations galore and can be made vegan! You can use soy, almond, cashew, hemp, rice or even dairy milk. It’s not the type of milk, but the liquid that is necessary for the chia seeds to absorb. Try different types of flavored, plain or vegan yogurt and use more or less depending on how thick you like your pudding. Take out the maple sugar if you like less sweetness or try a different flavored syrup. Same goes for the vanilla extract … take it out or substitute for a different flavor such as almond, lemon, coconut, hazelnut, etc.
I’ve only tried this with strawberries and blueberries, but you can try other types of fruit or eat it without. We like adding granola and/or nuts to give it a crunch, but again, this can be left off if you like a smoother taste.
I’ve served leftovers for dessert with a drizzle of carmel sauce, strawberries, sliced almonds and a large dollop of whipped cream … Yum!
- 1 cup almond milk
- 2 cups vanilla fat-free yogurt
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/4 cup chia seeds
- 1 pint sliced strawberries
- 1 cup granola
- Whisk almond milk, maple syrup, vanilla and salt in a bowl and fold in yogurt until just blended.
- Stir in chia seeds and let sit in the refrigerator for 30 minutes to an hour.
- Stir the mixture to evenly distribute the chia seeds. Cover and refrigeration 6 hours or overnight.
- Spoon the mixture into bowls, top with granola and strawberries and serve.