This easy to make vegan chia pudding elixir recipe is delicious as a breakfast, dessert, or snack. These incredible seeds are a pantry staple in my kitchen, because they are a wonderful elixir in supporting digestion. Create a rainbow of color with fresh or frozen fruit, jams, cacao nibs, nuts and seeds, to name a few. I invite you to make ahead of time, to take on the go, or enjoy later! See recipe below…
How To Make
Gather - one mixing bowl, one 16oz /two 10oz containers for chia pudding, whisk (electric/hand), liquid measuring cup and spoons, chia seeds, cinnamon, oat milk (or other alt milk), maple syrup, salt, vanilla bean paste.
Wash your hands.
Set the mood - Inhale deep into your belly three times. Visualize a plant or tree roots sprouting from the bottom of your feet and into the floor beneath you and into the soil.
Measure liquid ingredients and salt into 16 oz / 2 C liquid measure, medium bowl, or at least 32 oz vessel to whisk.
Whisk together ingredients until clumps of cinnamon are mixed completely.
Add chia seeds and whisk for 30 seconds to activate chia seeds to begin to gel.
Portion into one 16 oz bowl, jar, or vessel of your choosing. Refrigerate for 60 minutes or until set. Then, top with your favorite toppings; maybe these include fresh or frozen fruit, coconut shavings, cacao nibs, jams, nuts and seeds. Enjoy!
In the ancient Mayan language , ‘Chia’ means ‘Strength’. I love that they are high in fiber and omega-3 fatty acids for brain function, and support digestion. Read more about the other amazing benefits of this one cool seed, here!
Enjoying this chill Khruangbin album while make this recipe, hope you do too. Follow me on Soundcloud for a full list of up to date artists and playlists I enjoy.
Recipe
Servings - one 12 oz or two 6 oz portions.
Prep: 10 min
Process: 10 min
Set time: 60 min
Total: 80 min
Chia Pudding
1 C oat milk/alt milk
6 TBS chia seeds
1/4 tsp ground cinnamon
1 TBS maple syrup
1/4 tsp - vanilla bean paste
pinch of salt
Directions
Add oat milk to medium mixing bowl, cinnamon, maple syrup, salt and vanilla bean paste. Whisk with hand or electric until clumps of cinnamon dissolve.
Next, add chia seeds and whisk for 30 seconds to activate chia seeds to begin to gel and thicken.
Pour the chia pudding into one 16 oz or two 6 oz containers.
Refrigerate for at least 60 minutes or until chia pudding has set and doesn’t move when you gently move it side to side.
Top with your favorite toppings and enjoy!
A few of my staple toppings, sometimes all at once or a couple at a time: banana, strawberry, cacao nibs, mini chocolate chips, shredded coconut, and lingonberry jam. It’s yours to enjoy with as many or as little ways to top it.
Recipe Nutrition Facts:
Search for other delicious recipes above, please leave kind comments below!
