September 01, 2018
At brunch with my cousin, I tried Chia Seed Pudding for the first time. It was awesome. To me it was a pleasant combination of Oatmeal and a yogurt fruit bowl.
Importantly, Chia Seed pudding felt like something I could make at home. To get myself started, I went searching for a recipe and found Eating Bird Food’s Basic Chia Seed Pudding. Either I read the recipe wrong (likely) or the proportions weren’t quite what I was looking for. My first attempt came out so soupy I could have gulped it down.
To improve the recipe, I’ve started almost doubling the chia seeds to get the consistency that I like.
It’s worth noting that this new version packs a lot of calories and fiber into a morning.¹ TSP of chia seeds has ~4g of fiber. I’m also not making this pudding because I think it’s healthy. It may or may not be. That’s beside my point.
I was looking for something that’s filling, easy to prepare, and flexible. Chia seed pudding checks all of those boxes.
With that caveat, here’s the recipe that I’ve been using:
Written by Stephen Weiss who lives in Chicago with his wife, Kate, and dog, Finn. Follow him on Twitter!