I really love yogurt, but yogurt doesn’t like me. Before I knew that, I was dealing with constant breakouts and I couldn’t really understand why. Since I learned how to make chia seed bowls I haven’t missed yogurt at all.
Chia seeds are a great source of healthy fat and fiber which is beneficial for your whole body, but especially for your digestive system.
Even though sometimes I miss yogurt, I like this chia pudding better. It’s tastier, better for my health and my skin and I love that I can make it fresh at home. My kids also love it so that’s always a win-win! I make it for them with fresh almond milk and they love to have berries on top. It’s definitely one of my favorite chia seed bowls to make.
I hope that you find it to be delicious too!
This recipe comes from Serena Wolf at her blog Domesticate Me!
Strawberry and Vanilla Chia Seed Pudding
- Yield: 4 1x
Ingredients
- 1/4 cup plus 3 tbsp. raw chia seeds
- 2 cups of unsweetened almond milk
- 1 1/4 tsp. vanilla extract
- 2 tbsp. maple syrup
- Sea salt
- Protein powder of your choice ((optional))
- Sliced strawberries
Instructions
- Put the chia seeds in a bowl and add the almond milk, vanilla extract, maple syrup and sea salt.
- Cover with plastic wrap and refrigerate for 4 hours or overnight. (I almost always do this overnight so that I have it ready for breakfast the next day).
- To serve, give the pudding a stir. Sometimes the chia seeds settle to the bottom and the need to be mixed to take on that pudding type texture.
Notes
Scoop some of the pudding into a serving bowl and mix in a scoop of your favorite protein powder if you want some extra nutrient density. Top with sliced strawberries and dig in!
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