In case you didn’t know, chia seeds aren’t just for growing sprouts on lamb-shaped terracotta statues. They are rich in omega-3 fatty acids, and they also contain fiber, protein, calcium, phosphorus, and manganese. Those tiny little seeds pack a nutrient punch! When immersed in liquid they absorbed up to 12 times their weight and take on a gelatinous like texture. I know that the word gelatinous rarely means anything good, but trust me, they are delicious, and very easy to work with.
Although the title of this blog post is overnight chia pudding, don’t let that stop you from making this kind of pudding in a pinch, it can take on its pudding like texture in minutes; you don’t have to wait hours. I enjoy making this pudding for breakfast since it’s easy to whip up the night before, but this can be made for dessert as well, in about 20 minutes. Sometimes I stir in some cocoa powder and or cacao nibs to make it more decadent and dessert-like.
Overnight Chia Pudding
1 cup vanilla almond milk
2 tbsp chia seeds
1/4 tsp vanilla extract
Pour all ingredients into a mason jar, screw on the lid and shake until there are no lumps. Place in the fridge overnight. Stir once more and top with fresh fruit.