What’s Cooking: Chia Seed Pudding

Hello Iowa

Shauna Meany from Good Chives shares her recipe for a make ahead breakfast and a sweet treat.

Chia Seed Pudding: 

– 1 cup milk of choice (I use non-dairy)

– 3 Tablespoons chia seeds 

– 1/2 Tablespoon sweetener of choice (I use maple syrup)

– 1/4 teaspoon vanilla 

1. Mix all ingredients in a small bowl or mason jar.

2. Cover and store in the refrigerator for at least 2 hours (I like to make mine at night and they are ready to go in the morning). 

3. When ready to eat, add a splash more milk if you need to reach the consistency you like – then add your favorite toppings. 

Topping ideas: 

– Mixed Berries & Nuts

– Peanut Butter & Granola 

– Mango & Coconut

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