If you are someone who loves the nutritious power of chia seeds, but your stomach not so much, or perhaps it is the tapicoa-like texture that turns you away, try blending pre-made chia pudding instead! While their high fiber content alone can cause issues for people with IBS, and should be eaten in moderation, blending creates a creamier (more yogurt-like( consistency that could be easier on your digestive tract (and/or your palate). Additionally, it allows you to incorporate other nutrient-dense options should you want more bang for your buck. From greens, to cacao powder, to berries, the blended version offers a great base for your breakfast bowl or parfait!
Blended Chia Pudding
Ingredients
- 3 cups dairy-free milk of choice (almond, coconut, etc.)
- ⅓ cup chia seeds
Instructions
- In a medium bowl or 1-quart measuring cup, combine the milk and chia seeds and whisk. Stir occasionally for 10 minutes to avoid clumping. Allow the mixture to soak overnight in the refrigerator.
- The next day, transfer the chia pudding to a high-speed blender. Add any desired ingredients (see our list of recommendations below!). Process on medium speed to start, using a tamper as you need to get everything going. Gradually increase the speed of the blender to high until smooth.
- Add desired toppings and enjoy!
Notes
Storage: Transfer to separate bowls, or air-tight containers to store in the fridge for up to 4 days!
Suggested Ingredients:
- Fruit (fresh or frozen)
- Veggies (fresh or frozen)
- Superfood powders (cacao powder, maca powder, adaptogens, collagen, protein powder, etc.)
- Vanilla extract
- Spices (cinnamon, pumpkin pie spice, cardamom, turmeric, etc.)
