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Is there anything easier and more satisfying to make in less than 3 minutes than chia pudding??
Maybe. But it’s definitely one of my top options!
I make this recipe 2-3 times per month and usually store it in mason jars so I have the option to take it along with me if I’m having my breakfast or snack on the go.
The reason I love chia seeds so much, is that they are great for stamina, digestion, and blood sugar balance – it will keep you going for a few hours for sure!
Some benefits of chia seeds include:
- The gel forming properties of chia seeds tend to slow down digestion and sustain balanced blood sugar levelsÂ
- Chia seeds can absorb more than 12 times its weight in water. This ability to hold water can prolong hydration and retain electrolytes in body fluids
- The gel formed when chia seeds are eaten creates a physical barrier between carbohydrates and digestive enzymes that break them down, thus slowing the conversion of carbohydrates to sugar and extending endurance
- Beneficial for many health issues, including diabetes, hypoglycemia, celiac disease, and lowering cholesterol
Try my simple chia pudding below, I promise you’ll love it! I added some red currants to mine because I love them, but you can use whatever berries you have around.
Enjoy xx
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| Servings |
servings
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- 1 1/2 cups Lite Coconut Milk canned
- 1 tbsp coconut sugar
- 2 tps pure vanilla extract
- 1/2 cup Chia seeds
- 3 tbsp Hemp Seeds
- 2 cups raspberries, blackberries, and blueberries mixed
Ingredients
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- In a medium-sized bowl, whisk together the coconut milk, coconut sugar, and vanilla extract. Then whisk in the chia and hemp seeds. Place in the refrigerator for 3 hours or overnight.
- Divide the chia pudding between small mason jars or containers and top with mixed berries.
Keeps in the fridge for 3 days.