Chia Pudding

Yes, chia pudding. My other morning meal I usually have that is not oatmeal.

Hold on! Wait a second.

Before you give me that weird facial expression, hear me out.

It’s really good. Imagine it like oatmeal. You don’ just sit down and eat a bowl of oatmeal with no flavor or texture, do you? Okay then. Add some fruit, some granola (chopped nuts also work) and a sweetener. Now you’re golden like a retriever. Of course, I have included examples because we have that kind of friendship now.

But first, some tips.

  1. I’ve crawled in the random corners of the internet so you don’t have to. The most common ratio of chia seeds to milk is: 3 tablespoons of chia seeds for every cup of milk. Or if you’re making a larger batch, 1/2 cup of chia seeds for 3 cups of milk. Why 3 tablespoons and not 1/4 cup? I’m not sure, 3 tablespoons tends to work out for me pretty well.
  2. Use fresh fruit if it’s in season or (like me) thaw out frozen fruit in the microwave for this purpose. Picking mangos is not in my list of special skill so frozen mangos are excellent.
  3. I use agave, date syrup, or chopped dates to sweeten my chia pudding. You could also make your own simple syrup but we are trying to cut back on refined sugars over here. Super ripe bananas and chopped dates can also help sweeten, if necessary.
  4. I don’t have a magic formula for this. Follow your tastebuds. If you don’t like cinnamon, don’t add cinnamon (because I know Jay is going turn up her nose at this). Try nutmeg, cardamon, ground ginger, sea salt or anything else your heart desires. I just really like cinnamon so I put it in almost everything.
  5. I would also suggest the purchase of pint sized mason jars. Perfect to prep on your meal prep day and then grab throughout the week to eat at your desk when you get to work. With these, you can independently sweeten and add flavor to figure out which one you like. I made a few batches and discovered that I prefer almond milk to soy milk in chia pudding. Buuuuut das just me *insert ‘Ye shrug here*
  6. Buy a small amount of chia seeds at first from the bulk bin and discover if you like it before you invest in a 2.5 pound bag of them. RIP 2.5 pound bag from TJ Maxx. You served me well. I’ll never forget you. Aldi is the GOAT! I’ll probably mention that no less than 83 more times on this blog.
  7. If you would like a crunch with your pudding, make some granola. It’s suuuuuuper easy, like redonkulously (sp?) easy to make. Just grab some rolled oats, some nuts (sliced almonds are excellent, and a sweetener like agave or honey or maple syrup. Toss that in the oven at 275 for 30-45 minutes (stir occasionally) and dassit. Not even exaggerating here.

If you are anything like me, you prefer ideas and not abstract descriptions. I gotchu, so here is a list of my personal favorite combinations.

  • Strawberries, bananas, mangos, pecans, cinnamon powder
  • Blueberries, strawberries, bananas, vanilla almond granola, almond butter, chopped dates
  • Bananas, mangos, granola, almond butter
  • Bananas, granola, chopped dates
  • Bananas, strawberries, dates, walnuts
  • Peaches, mangos, walnuts, nutmeg
  • Raspberries, strawberries, cashews, walnuts, dates
  • Banana, strawberries, cranberry almond granola, walnuts, dates (I’m actually about to go eat this right now because I’m usually eating while I type my posts)

By now, hopefully, you are less mystified by chia pudding. If you prefer the smoothness of yogurt, blend your chia pudding in a blender or food processor after letting it sit for a few hours. This will break up the chia seeds. Then you can make a cute parfait, if you desire. You’re grown, do what you want and live your best life.

. . . . . Oh right, the actual instructions. Almost forgot these. It’s super simple, I promise.

  1. Grab your favorite container.
  2. Add your chia seeds (3 tablespoons) to your milk or milk alternative (1 cup)
  3. Add your flavoring such as cinnamon, vanilla extract, almond extract, nutmeg, etc.
  4. Stir with a whisk. Trust me, a fork is going to get annoying and the chia seeds will stick to a spoon.
  5. Cover and place it in the fridge.
  6. Come back 30 minutes to an hour later and whisk it again.
  7. Let it sit for a few more hours or overnight. It will get thicker the longer you let it sit. I prefer mine to sit for a full day.
  8. Add your toppings and put it on Instagram because we take food pictures over here with the shame of a 65 year old Southern Black grandmother. For those unfamiliar, that is a nonexistent amount of shame.

Warning: Your coworkers, boss, mom and grandma will probably look at you crazy and ask “what are you eating???”

See? Told ya’ I’d help make this simple. You know people like to over complicate on the internet for intellectual cool points. Most times, it isn’t necessary. In the words of my high school biology teacher, “you should be able to explain the most complex biological process in the plainest of words for anyone to understand.” I apply that logic to nearly everything. Nothing on this planet is so complex that it cannot be explained in plain terms. Yes, including your astrophysics, calculus and theology. I probably get this perspective from my mom too, since she’s a teacher and all.

Go forth and prosper friends! And send me pics over on the Instagram because I like seeing other people’s creations.

We shall meet again soon because my drafts folder is very full and I’ve been fussed at by multiple people to publish my food findings!

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