This post is sponsored by Almond Breeze Almondmilk. Thank you for supporting the brands that support Nutrition Nut on the Run.
Chia seed’s popularity streak amongst us health nuts is still going strong. These flavorless seeds have multipurpose functionality in the kitchen and add a nutritional — protein and Omega-3 — punch to any meal party they attend.
I dabbled with overnight oats in my college days (talk about convenient breakfast), but I’ve yet to make chia seed pudding (type this into Pinterest and you’ll be scrolling for hours). In other words, this is my first rodeo with chia pudding, gasp!
I started with a base of Almond Breeze Original Almondmilk and chia seeds (1 cup liquid to 3 Tablespoon chia ratio). I try to reduce added sugar whenever possible, so I stuck with just a couple Tablespoons of honey (could substitute pure maple syrup) and the romantic flavor of Madagascar vanilla. I snuck in energizing maca powder because why not discretely toss in a superfood?
As I mentioned, this was my first go-around with chia pudding and I would appreciate any tips from your recipe experimentation. A bit more sweetness, to blend or not to blend?
- 2 cups Almond Breeze Original Almondmilk
- 6 Tbsp. chia seeds
- 2 Tbsp. honey
- 2 Tbsp. unsweetened cocoa powder
- 2 tsp. maca powder
- 2 tsp. vanilla extract
- raspberries for garnish
- In a mixing bowl, whisk together almond milk, chia seeds, and honey. Let sit in the fridge for at least 6 hours, or overnight.
- Whisk in cocoa, maca, and vanilla.
- Optional: mix pudding in a blender (to chop up the chia seeds).
- Keep in the fridge until serving. Top with fresh raspberries.
Let me know if you take a stab at this easy, no-cook recipe… and what subsitutations/twists you make.