There was a time when I was eating chia pudding almost every day. I loved it as the base of my breakfast bowl. Not only is it easy to add superfood toppings, but chia seeds in and of themselves are packed with nutrition. From protein, fiber, and healthy fat (hello blood sugar balance!) to iron, calcium, and potassium (and more!). Eventually, I needed to switch it up, so I opted for a simple change in texture. After soaking my chia seeds in almond milk overnight, I took it a step further and threw the pudding into the blender with some other add-ins. The consistency came out more like yogurt but thicker and creamier. Use the below recipe as a template to put your own personal spin on blended chia pudding.
Blended Chia Pudding
Change up the texture of traditional chia pudding to become creamier by using the blender. Add protein powder, superfoods, leafy greens to increase the nutrition. Use it as a base to toppings of choice.
Equipment
- Blender
Ingredients
- 3 cups almond milk (or dairy-free milk of choice)
- 1/3 cup chia seeds
- 2 cups fresh or frozen greens
- 1/4 cup frozen berries
- 1 tablespoon protein powder or collagen peptides
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, combine the almond milk or dairy-free milk of choice with the chia seeds. Stir vigorously with a fork until the chia seeds are covered. Continue to stir occasionally for at least 5 minutes to prevent the chia seeds from clumping. Allow to soak overnight in the refrigerator for at least 6 to 8 hours or ideally overnight.
- In a high-speed blender, add the chia pudding with the remaining ingredients. Blend until smooth and thick, using the tamper to get everything going. Transfer to small bowls or mason jars and add toppings of choice.
Notes
Storage: You can refrigerate the chia pudding in an airtight container up to 3 days.
Preparation tip: Prepare the chia pudding up to 3 days in advance.
