Chia Seed Pudding #5 Vanilla-Almond Chia Breakfast Pudding

Chia Seed Pudding #5 Vanilla-Almond Chia Breakfast Pudding

Ingredients

2 cups unsweetened almond milk, homemade or store bought (see recipe for homemade almond milk below)
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1-2 tablespoons pure maple syrup or raw honey
Seasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)
Almonds or other nuts for topping

Preparation

  1. Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
  2. Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.

Note: This recipe makes enough for two large servings, but feels free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.

Chia Seed Pudding #4 Orange Vanilla Bean Chia Pudding

Chia Seed Pudding #4 Orange Vanilla Bean Chia Pudding

Ingredients:

  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 2 tablespoons maple syrup
  • 1 whole vanilla bean
  • 1/2 teaspoon orange zest
  • 1/4 cup walnuts

Directions

Step One

Using a real vanilla bean here is crucial. It adds a completely different (and better) flavor than the extract stuff. To do this, use a sharp knife to slice the vanilla bean lengthwise and use a spoon to scrape out the millions of tiny seeds contained within each half. In all, you should have about 1/4 teaspoon of a gooey paste that contains the seeds. Set this aside momentarily.

Step Two

Prepare the orange zest. Orange zest is powerful stuff you’ll ideally want it to be grated or chopped very finely so that it blends smoothly in the pudding. Large pieces, like I have on top of my pudding, are too overpowering and hard to eat (oops). The best way to do this is to use the finest side of your box grater and grate about 1/2 teaspoon of your orange’s skin. If the strands are still too big, take a sharp knife and further chop until it is very fine.

Step Three

In a bowl, combine the chia seeds, almond milk, maple syrup, vanilla seeds, and orange zest. Whisk constantly for at least 90 seconds. Why whisk? A gel will begin to immediately form around the outside of each seed. If the seeds are stuck together, you’ll end up with chia clumps instead of a fluid pudding consistency. Stirring vigorously at the beginning helps avoid this.

Step Four

Stick the pudding in the fridge for 6-12 hours (overnight works well) to let the magic happen. The next morning, give the mixture another vigorous stir, divide it into serving bowls (or just eat it all yourself), and top with chopped walnuts and a drizzle of maple syrup. #yum

Chia Seed Pudding #3 Strawberries and Cream

Chia Seed Pudding #3 Strawberries and Cream 

Ingredients

 16 ounces fresh strawberries, hulled

1 1/2 cups (or one 13 1/2-ounce can) coconut milk

1/4 cup honey, or to taste

1 vanilla bean, scraped

3/4 teaspoon finely grated lime zest

1/2 cup chia seeds

 

Directions

Place the strawberries, coconut milk, honey, vanilla, and lime zest in a blender and blend until smooth. Taste and add more honey if desired.

Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again.

Cover and refrigerate for at least 4 hours and up to 3 days. Stir the pudding before serving. The longer it sits, the thicker the pudding will become; if you find that it is too thick, whisk in a little water (or coconut water, if you have some on hand).

 

Recipe Notes

  • Sweeteners:Honey may be substituted with other sweeteners like maple syrup, agave nectar, date syrup, etc. Adjust amounts for desired sweetness.
  • Garnish ideas:strawberries, coconut flakes, lime zest, chopped or slivered nuts, cocoa nibs, fresh mint.

Chia Seed Pudding #2 Pistachio Chia Pudding

Chia Seed Pudding #2 Pistachio Chia Pudding

Ingredients

  • 2 cups pistachio milk
  • 1/4 cup chia seeds
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom
  • 2 tablespoons maple syrup

Instructions

  1. Combine the pistachio milk, chia seeds, vanilla extract, ground cardamom, and maple syrup in a quart jar.
  2. Shake well to combine, using a wooden spoon to break up any chia seeds that stick together.
  3. Let it set out on the counter for 10 minutes, shake again, then refrigerate until ready to serve. It is ready to eat right away, but I prefer to let it set a few hours to thicken before I eat it. It will have a pudding-like texture after about one hour.

Chia Seed Recipes #4 Lemon Chia Seed Pancakes with Roasted Strawberries

Chia Seed Recipes #4 Lemon Chia Seed Pancakes with Roasted Strawberries

INGREDIENTS

For the Roasted Strawberries:
1 lb. fresh strawberries, hulled and cut in half
1 tablespoon fresh lemon juice
1 tablespoon sugar in the raw

For the Lemon Chia Seed Pancakes:
2 cups white whole wheat flour
2 tablespoons granulated sugar
Zest of 2 large lemons
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup Land O Lakes® unsalted melted butter, cooled
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 cup chia seeds
Land O Lakes® Butter with Canola Oil, for serving

Directions:

  1. Preheat the oven to 375 degrees F. In a medium bowl, combine the strawberries, lemon juice, and sugar. Toss to combine. Pour strawberries on a greased baking sheet and roast for 20 minutes. Stir the strawberries and roast for an additional 7-10 minutes, until the strawberries are soft and juicy.
  2. While the strawberries are roasting, make the pancakes. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until lemon is fragrant.
  3. In a large bowl, whisk together flour, sugar/lemon mixture, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, melted butter, lemon juice, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Gently stir in the chia seeds.
  4. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with Land O Lakes® Butter with Canola Oil and roasted strawberries.