If you're wanting a healthy, easy to make overnight breakfast, lunch or dessert, then this is the recipe for you. Packed with omega-3 fatty acids, naturally gluten and grain free, chia pudding is coeliac, paleo and vegan friendly. It's also relatively low in carbs, as long as it's consumed in moderation. I had heard of chia before, but hadn't actually tried it until recently, so I thought why not, went ahead and made some up... Luckily I actually enjoyed it. I personally find it to have a slight peppery taste, but you really don't notice it if you mix it up with some fresh fruit, or even with some smoothie or acai. If you want you can always add honey or a sweetener of your choice if you were opting for more of a dessert. The texture is very thick and almost jelly like, perfect for if you're vegan and missing the stuff. It's great as a standalone dish, but even better when mixed in and incorporated with other things. More chia recipes soon, but for now, here is our easy overnight chia pudding recipe, perfect for meal-prep!
Happy Cooking!
The food fiesta team
INGREDIENTS
Approx 3 servings
1 1/2 cup of coconut or almond milk
6 tbsp of chia seeds
1 tbsp of honey or maple syrup
METHOD
In a bowl, combine all the ingredients and mix well for several minutes until the seeds are completely incorporated into the milk.
Cover and refrigerate. After 30 minutes, remove the bowl from the fridge and once again thoroughly mix the chia pudding for a minute or two. This is just to ensure that it does not get too thick the next day and remains a nice consistency.
After several hours or the next day, your chia pudding will be ready to serve. We like to eat ours out of a glass and layered with our favourite fruits, however you can layer yours with granola, oats, peanut butter, the choice is yours - Enjoy.
Chia pudding should last for about 3 days covered in the fridge but best to consume immediately.
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