I know that many folks have been eating chia pudding for many many years now. And I am pretty sure I had even tried it some time in the past. However, it was not until April 14, 2022 that I actually fell in love with what is now one of my absolutely FAVORITE breakfasts!! I know the exact date because it was the day I ate this deliciousness at the St. Regis hotel in Bal Harbor.
After browsing many recipes on how to make chia pudding, I pulled together my favorite parts. Most recipes call for maple syrup. Since I prefer to avoid any added sweeteners, I opted out of the syrup and into frozen fruit instead.
So here is how I make the chia pudding
3 tablespoons chia
3/4 cup nut milk (I use almond, preferably homemade or MALK brand)
1/4 cup frozen fruit
Toppings: ground flax, shredded coconut (unsweetened), nuts, seeds, granola, nut butter, more fruit.
Combine the chia and nut milk in a glass container that has a lid. Mix very well. I use a teeny tiny whisk like this one.
Allow to sit for 5 minutes, and stir it again. If you only stir one time, the chia will settle to the bottom and get clumpy.
Add frozen berries. Cover and refrigerate.
Chia pudding can be stored for 4 days in the fridge. When you are ready to eat it, take it out of the refrigerator, mix it, add all the toppings that you want, and enjoy.
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