Chia and almond milk pudding


If you haven’t hopped on the chia seed bandwagon yet, this recipe is your excuse to do so. These tiny black seeds pack a huge nutritional punch, containing concentrated doses of healthy omega-3 fatty acids, protein, fiber, antioxidants, vitamins and calcium. Chia seeds also absorb up to 12 times their weight in water, so when mixed with almond milk and left to rest overnight, they transform into a vitamin-packed breakfast pudding. Topped with fresh berries and toasted nuts, this delicious breakfast will keep you feeling powerful all day long.

Chia pudding: Budino di semi di chia

4 Servings

  • 1/2 cup (80 g) chia seeds
  • 2 cups (480 g) almond milk
  • 1 tablespoon of maple syrup or honey
  • toppings of choice (fresh berries or seasonal fruit, sliced nuts, pumpkin seeds, etc)

Combine the chia seeds, almond milk and maple syrup or honey in a jar or plastic food container. Stir well and refrigerate. After 30 minutes, give the pudding one more good stir, then put back in the refrigerator and let chill overnight.

Chia pudding keeps well in the refrigerator for up to a week.

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