Simple Chia Seed Pudding Food
CHIA SEED PUDDING
Provided by Giada De Laurentiis
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
- The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
- Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.
Nutrition Facts : Calories 201 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 129 milligrams, Carbohydrate 25 grams, Fiber 6 grams, Protein 8 grams, Sugar 16 grams
SUNNY'S CHIA SEED PUDDING PARFAITS
I got this sweet treat idea from a social media post. I had no idea just how simple it was to bloom chia seeds, and how quickly it happens. In this recipe, I use rich and creamy oat milk. I make this the night before and have it for breakfast, or I decide before dinner that I'd like it as a healthy dessert and make it then, knowing the chia seeds will soak up the liquid and become "pudding" in just a few hours. I often keep chia seed pudding in the refrigerator for up to a week and enjoy it by itself or layered with other tasty ingredients. The pudding is lightly sweetened and has a fun popping texture that will remind you of poppy or pomegranate seeds.
Provided by Sunny Anderson
Categories main-dish
Time 3h20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- For the pudding: In a small bowl, whisk together the chia seeds and honey or agave. Add the oat milk, whisking to break up any clumps. Refrigerate for 3 hours, stirring halfway through. The pudding is ready when the seeds soak up all of the oat milk. It shouldn't be stiff; it should jiggle a bit. If needed, to slightly loosen for texture, add a splash of oat milk and stir.
- For the chocolate hazelnut and banana layer: Using a mini chopper, blend the banana and chocolate hazelnut spread until smooth.
- To assemble the parfaits: In a 6- to 8-ounce glass or cup, layer a quarter of the chia seed pudding, half of the blended banana mixture, and another quarter of the chia seed pudding. Garnish with half of the chopped hazelnuts and banana or plantain chips. Repeat with the second serving in another glass or cup. Serve immediately.
CHIA PUDDING
Rustle up this simple 'pudding' for breakfast or dessert. Chia seeds are rich in protein, antioxidants and omega 3, as well as many other nutrients
Provided by Cassie Best
Categories Breakfast, Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Combine the chia seeds, milk and 2 tsp maple syrup in a jar or bowl. Cover and chill overnight or for at least 8 hrs.
- When ready to serve, top with fruit and a drizzle of maple syrup.
Nutrition Facts : Calories 230 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CHIA SEED PUDDING
When I saw this in my Food Network Magazine by Giada I knew I had to try it. What a great way to start the day with this healthy breakfast. Look for chia seeds at health food stores. Here's a history on WHY I am having a love affair with these little seeds: They are considered a "super food" delivering the maximum amount of nutrients with minimal calories. The seeds are packed with vitamins, minerals, and fabulous antioxidants that protect your body against free radicals, prevent cancer, and fight aging. Chia also contains more protein than other whole grains, and has a high fiber content. Two tablespoons of chia seeds contain 11 grams of fiber, which will keep you feeling full. They are the best plant-based source of omega-3 fatty acids on the planet. this pudding is the best thing in the world or that it's my favorite breakfast because it's not, it is pretty delightful once you get used to the somewhat strange texture. Read. Prep time is overnight sitting
Provided by Bonnie G 2
Categories Breakfast
Time P1DT15m
Yield 4 glasses, 4 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, gently whisk almond milk, yogurt, 2 tablespoons of maple syrup, vanilla and 1/8 teaspoon salt until just blended.
- Whisk in chia seeds; let stand 30 minutes.
- Stir to distribute seeds if they have settled.
- Cover & refrigerate overnight.
- The next day, in medium bowl toss berries with remaining 4 teaspoons maple syrup.
- Mix in almonds.
- Spoon pudding into bowls or glasses;.
- Mound berry mixture on top and serve.
Nutrition Facts : Calories 90.7, Fat 3.1, SaturatedFat 0.2, Sodium 2.2, Carbohydrate 14.9, Fiber 2.5, Sugar 10.8, Protein 1.8
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- Mix: In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Give it time to set: Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set" for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it's not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes or so.
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