Overnight Chia Seed Pudding

These tiny superfoods contain more calcium than milk, more antioxidants than blueberries, and more omega-3s than salmon— worth giving it a try in my opinion!

At first I attempted to make overnight chia seed pudding to have as an easy addition to our breakfast or snack throughout the day. It is so easy to make, and I was motivated by the calcium content for my daughter who is dairy free. I love the texture of the pudding, it reminds me of the tapioca pudding my great grandma used to make. It took my youngest daughter a few tries, and now it is one of her favorite foods.

There are endless ways to top chia seed pudding, and two main ways to assemble. You can keep the chia seeds whole or blend them. I have tried both and love either way. I usually do the whole chia seeds simply because I don’t want to pull my blender out. I love topping it with any fruit, but especially raspberries, blackberries and bananas.

I also love adding some protein powder to it, which gives its a protein boost making it even more satiating. This is the dairy free grass fed beef protein powder that I use and love. (DELEXI64161 gives you a discount).

Overnight Chia Seed Pudding Recipe

Ingredients:

1/3 cup chia seeds (keep opened chia seeds in fridge to keep from going rancid- just a tip)

about 1 tsp cinnamon (I just sprinkle it right in)

Pinch of Salt (I use Redmonds Salt)

2 TBPS Maple Syrup

1 1/2 cups milk of choice (Hemp Milk and Coconut Milk are what we use and love!) *here is a recipe for homemade hemp milk. Thrive Market has the best deal on hemp milk that I have seen!

Directions:

Mix dry ingredients together in a glass bowl or jar that has a lid. Pour the milk and maple syrup in. Whisk until all mixed together. Let sit for about 10 minutes. Whisk again and store in the fridge. Enjoy after a bit or leave overnight to enjoy the next day.