Early Harvest Chia Seed Pudding

Chia Seed PuddingI’ve had an obsession with chia seed pudding recently.  Chia seeds are rich in Omega-3s & fiber, and fill you up quick.  While there are many uses for the seeds, my favorite way to use them is chia seed pudding; it’s easy to make, and is the only pudding that makes a socially acceptable breakfast food! Since spring has officially hit, I chose to create a pudding using late spring/early summer fruits; apricots & peaches!

What you’ll need:
– 1 cup of almond or coconut-almond milk (unsweetened)
– 1 14 ounce can of coconut milk
– 1/4th cup chia seeds
– 1 yellow peach
– 2 apricots
– sweetener of your choice

To begin, blend canned coconut milk and almond milk in a large bowl. Stir chia seeds & desired sweetener into milk, making sure that they do not clump at the bottom. Allow chia seeds to soak for approximately 15 minutes, so they plump.

Soaking Chia SeedsWhile chia seeds are soaking, chop peach and apricots into bite-sized pieces.

Apricots & PeachesMix fruit into pudding, and divide up into 6 small mason jars.  Refrigerate over night, then proceed to eat for breakfast, snack & dessert.


4 thoughts on “Early Harvest Chia Seed Pudding

  1. Pingback: Tropical Chia Seed Pudding | Coyote & Cacti

  2. Pingback: Gregory Smith

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