chia seed pudding

In dessert on May 29, 2013 at 2:06 am

there are certain readers of my blog out there who are going to think this looks and sounds like just about the nastiest thing they could think of. move right along.. that means more of it for the rest of us!


(it’s electric! boogie woogie woogie)

i am super-intrigued by chia seeds. how could you not be intrigued by something that was an as-seen-on-tv product during my youth, and is now featured on every fancy-shmancy cooking blog out there?

i’ve been saving a recipe for chia seed pudding for awhile now, and then when it showed up on the pain quotidian menu, i couldn’t help myself any longer.

chia seeds develop a jelly-like texture when mixed with liquid, so chia seed pudding is a lot like tapioca, but with seeds, like a raspberry.

plus, it’s waaaay healthy. according to wikipedia, “one ounce of chia seeds contains 9 grams of fat, 5 milligrams of sodium, 11 grams of dietary fiber, 4 grams of protein, 18 percent of the recommended daily intake of calcium, 27 percent phosphorus and 30 percent manganese.” tasty and healthy, too.

so here we go:


mix together one cup of milk (i used unsweetened soy, but you could use whatever kind you use), 3 tablespoons of chia seeds, 2-3 teaspoons of sugar (depending on the milk you’re using and how sweet you like things), one teaspoon vanilla extract (the more expensive, the better), half a teaspoon ground cinnamon, and a small pinch of salt.

mix together well. you’ll find that cinnamon and chia seeds don’t like being mixed into cold milk, but eventually they’ll go.


refrigerate over night and give it the occasional stir as it thickens.


think of this recipe as a base for proportions. you could use different flavors than cinnamon and vanilla. or you could stir other things into the pudding when you serve it. or use chocolate milk. the possibilities are endless.

i had the leftovers for breakfast with blueberry jelly!



love it. making it again as soon as i can.


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