“Also for chia seeds. Honestly, we don’t know what we’d do without you.”
This is what Tanya R. Loewen and I wrote in the dedication section of Baby Nosh, and that was over a year ago. Guess what? We’re still obsessed! Or I am, at least.
So I had to share my newest, most favourite way of making chia pudding for fall and winter. It’s gone from 3 measured tablespoons of chia seeds and one cup of almond milk (stirred), to an approximate pour of chia seeds to whatever milk alternative I have on hand (I love coconut milk best!), shaken.
That’s right, shaken. Lazy Chia Pudding (because this is what I’m calling it, now), is created in a jar with a lid. And.today I added pomegranate seeds which completely changed everything.
(I know I’m being dramatic. I can’t help it.)
Other fun things to add are raspberries, blueberries, chopped dried apricot, shaved coconut, or whatever else you have in your fridge and/or pantry that you think might rock your chia world. So bottom line? Just throw stuff in a mason jar, lid that sucker well, shake the hell out of the contents, wait a little bit, shake the hell out of it again, and refrigerate overnight.
The next morning, you’ll have amazing and super nutritious Lazy Chia Pudding. (The best kind, remember.)
Chia Pudding Tips:
- The more seeds you add, the thicker the pudding with be. I like it smooth and malleable, not super thick or runny. This is a preference thing, which is totally up to you.
- You can use literally whatever milk you want. Even chocolate–I made chocolate chia pudding on television one time. Check it out:
- You need to let it sit for a few minutes between shakes. The initial shake is needed, and then another good shake a few minutes later.
- You don’t need to refrigerate overnight, but it’s so easy to make the night before and then have it ready to eat for breakfast the next morning. You can mix it with some fruit, or top oatmeal with it, too.