Chia seed everything is all the rage right now and for good reason. Chia seed is a whole grain food high in omega 3’s. It’s a great dietary source of vitamins and minerals such as thiamine, riboflavin, folate, calcium, magnesium, iron and zinc. When left to soak in liquid chia seeds can absorb 10-12 times their weight and develop a mucilaginous coating turning it into a jelly like powerhouse of nutrition and energy.
Chia was once a niche item found only in speciality and natural food stores or sprouting from inoculated terra-cotta sculptures famously known as the “Chia Pet”. Luckily chia’s rise in popularity has restored its dignity and made it readily available to anyone needing a little sprinkle of nourishment in their diet.
Chia seed pairs well with many types of nut milks but my personal favorite is coconut milk. I love the flavor of coconut milk on its own but when you combine it with chia it becomes a charming seed studded pudding. I like to take my chia seed pudding to the next level and embellish it with some homemade granola and fresh berries. This delicious combination of flavors and textures is a great way to start the day or as a “pick me up” mid-day. It’s filling, pleasantly sweet and provides a good kick of lasting energy.
There are so many ways to enjoy chia seed pudding. Maybe you prefer almond or soy milk or are fond of mango. Maybe peaches are in season? Take creative license and play with your food. Allow my recipe to serve as a launching pad for you to explore the versatility and health benefits of the mighty chia seed.
Chia Seed Pudding with Homemade Apricot-Almond Granola
Chia Seed Pudding
- 1 cup unsweetened coconut milk not canned
- 1 cup plain low-fat greek yogurt (use coconut milk yogurt for vegan version)
- 1/4 cup black chia seeds
- 3 tablespoons agave syrup or honey
- 1 1/2 teaspoons vanilla extract
- pinch of sea salt
- * fresh berries optional
- 3 cups of rolled oats not instant
- 1/4 cup light brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup agave syrup or honey
- 1/4 cup sunflower or grape seed oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup sliced almonds
- 1/2 cup diced dried apricots
- 1/2 cup shredded coconut
Coconut Chia Seed Pudding
In a medium bowl combine all of the ingredients and stir until fully incorporated
Cover tightly with plastic wrap and chill in the refrigerator for at least for hours. The mixture will take on a pudding like texture as it sits.
Coconut chia seed pudding can be kept covered in the refrigerator for up to 4 days
Preheat oven to 325 degrees
Line two rimmed baking sheets with parchment paper
In a medium bowl combine oats, brown sugar, cinnamon and salt. Mix to combine and set aside.
In a small bowl whisk together honey, oil and extracts.
Pour the liquid mixture over the oat mixture and stir to combine.
Spread the mixture in an even layer, on one of the prepared baking sheets.
Bake for 20-30 minutes. Stir the mixture halfway through the cooking process.
Remove the hot granola from the oven. It should be lightly browned and fragrant. Mix the almonds, apricot and coconut into the granola.
Transfer the finished granola mix to the second prepared baking sheet. Spread in an even layer and allow to cool completely.
Store the in an air tight container for up to 2 weeks or in the freezer for up to 2 months.
To Assemble the Puddings
Spoon desired amount of pudding into serving bowls
Just before serving, top with granola and fresh berries