'Chia pudding is the perfect healthy breakfast, but also can be enjoyed as a balanced snack or dessert. It’s creamy, thick and loaded with protein, fibers and omega-3s. These quick and easy chia pudding recipes are vegan, gluten-free, paleo and keto! Follow this recipe to learn how to make the best chia pudding. Printable recipe: https://www.thecookingfoodie.com/ More Recipes: Homemade Almond Milk: http://bit.ly/HomemadeAlmondMilkTCF Homemade Oat Milk: Overnight Oats - 5 Healthy Recipes: http://bit.ly/OvernightOtasTCF Oatmeal Porridge - 4 Healthy Recipes: http://bit.ly/HealthyPorridgeYT 5 Healthy smoothie Recipes: http://bit.ly/SmoothieTCF FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Chocolate banana chia pudding 3 tablespoons (36g) Chia seeds 3/4 cup (180ml) Almond milk or any milk of your choice 1 tablespoon Maple syrup 1 tablespoon Cocoa powder 1/2 Banana, mashed For topping: Banana slices Chocolate shavings or nuts Directions: 1. In a mixing bowl, mash banana, add chia seeds, maple syrup, cocoa powder and milk. Whisk until well combined. 2. Let it sit for 5-10 minutes, transfer to a cup or a jar, cover and refrigerate for at least 2 hours or overnight. 3. Before serving top with banana slices and dark chocolate shavings. Strawberry chia pudding 3 tablespoons (36g) Chia seeds 3/4 cup (180ml) Oat milk or any milk of your choice 1 tablespoon Maple syrup 3-4 Strawberries, fresh or frozen For topping: Strawberries Walnuts Directions: 1. In a mixing bowl, mash strawberries, add chia seeds, maple syrup and milk. Whisk until well combined. 2. Let it sit for 5-10 minutes, transfer to a cup or a jar, cover and refrigerate for at least 2 hours or overnight. 3. Before serving top with fresh strawberries and nuts. Lemon blueberry chia pudding 3 tablespoons (36g) Chia seeds 3/4 cup (180ml) Oat milk/Almond milk or any milk of your choice 1 tablespoon Maple syrup 1/3 cup (30g) Blueberries, fresh or frozen 1 teaspoon Lemon zest For topping: Blueberries Almonds Directions: 1. In a mixing bowl, mix chia seeds, maple syrup, blueberries, lemon zest and milk. Whisk until well combined. 2. Let it sit for 5-10 minutes, transfer to a cup or a jar, cover and refrigerate for at least 2 hours or overnight. 3. Before serving top with blueberries and almonds. Coconut chia pudding 3 tablespoons (36g) Chia seeds 3/4 cup (180ml) Coconut milk 1 tablespoon Maple syrup 2 tablespoons Desiccated/shredded coconut For topping: Desiccated/shredded coconut Directions: 1. In a mixing bowl, mix chia seeds, maple syrup, desiccated coconut and milk. Whisk until well combined. 2. Let it sit for 5-10 minutes, transfer to a cup or a jar, cover and refrigerate for at least 2 hours or overnight. 3. Before serving top with desiccated coconut. Coffee chia pudding 3 tablespoons (36g) Chia seeds 1/2 cup (120ml) Oat milk/Almond milk or any milk of your choice 1/4 cup (60ml) coffee 1 tablespoon Maple syrup For topping: Pecans Directions: 1. In a mixing bowl, mix chia seeds, maple syrup, coffee and milk. Whisk until well combined. 2. Let it sit for 5-10 minutes, transfer to a cup or a jar, cover and refrigerate for at least 2 hours or overnight. 3. Before serving top with desiccated coconut. Notes: • Chia pudding can be stored for up to 5 days in an airtight container in the refrigerator. • For any of these recipes you can use any kind of milk or liquid. • As a sweetener you can use maple syrup, honey, agave syrup, liquid stevia or any other sweetener of your choice. You also can control the sweetness by adding more or less sweetener If you like my videos, please subscribe to my channel for new cooking videos: https://www.youtube.com/c/thecookingfoodie?sub_confirmation=1'
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