Chia is back...and I'm loving it. About three years ago when chia really started making headlines, I thought it was awesome. And then little by little, I couldn't find realistic ways to eat it without constant smoothie-ing. Eventually, no more chia was happening in this house. That is until I learned about the beautiful thing called chia seed pudding. Now chia is back in my life and probs never ever leaving. With lots of fiber and important Omega 3's it's 100% worth having.
This pudding is similar to a tapioca but less chewy. I know it seems weird to eat so much chia but in this recipe we're using the gelling characteristic of the seed to create a thick texture. Because it's paired with almond milk (or skim milk) and Greek yogurt it is packed with protein. And paired with fruit? It's the perfect snack or start to breakfast! Chia pudding also fills the 'sweet tooth' void for those who want a healthy dessert alternative.
Even though this recipe is with cherries, there are so many alternative options: berries, bananas, you name it!
Almond Cherry Chia Pudding
Adapted from Giada's Feel Good Food // Serves 4
/// Ingredients ///
- 1 Cup Vanilla Almond Milk or Skim Milk
- 1 Cup 0% Greek Yogurt
- 2 T Maple Syrup
- 1/2 teaspoon almond extract
- 1/4 Cup Chia Seeds
- 1 Cup Cherries
/// Directions /// Whisk milk, yogurt, almond extract and maple syrup together in a bowl. Pour in chia and whisk. Let sit for 30 minutes. Whisk again and place in the fridge overnight. Top with fruit and enjoy!
Recipe Note: The husband prefers a vanilla version of this dish, but if you know you're an almond lover try this out! If not, switch vanilla extract for almond.
I've made this so many times and I'm still not tired of it. It's what I reach for when I need a sweet treat and it totally hits the spot and keeps me full!
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.