Chia seeds fascinate me. The ability to change from a hard little seed to a gelatinous tapioca-like blob in a matter of minutes is somewhat alarming. Yet somehow they don’t taste bad and can actually be beneficial to your health! So I did a little research on chia seeds because they fascinate me so much and there are definitely some good reasons to eat them – they reduce food cravings, help you feel fuller faster, provide hydration for athletes (with the chia-gel they produce), reduce blood pressure and provide good omega-3 which helps protect against heart disease and they are pretty easy to digest.
But what do you do with little seeds that don’t taste like much on their own? Sprinkle them in oatmeal or salad, or make CHIA SEED PUDDING!
Yep – the other day I had a bag of chia seeds and decided to make chia seed pudding. I wanted to see if I could make something that was super healthy that both my children would like. And I hit upon this winner! LJB downed his bowl, went for TAB’s leftovers and licked the bowl…thereby getting chia seeds everywhere, but it was rather endearing cleaning him up after that.
Start with blueberries and bananas in the food processor.
In a bowl, add coconut milk, vanilla extract, cinnamon, cardamom, and stevia (if desired – I only did because my blueberries weren’t very sweet and I wanted the kids to eat it).
Mix to combine.
Add chia seeds.
Mix to combine again.
Let sit overnight. The pudding will become about the thickness of tapioca pudding. If it is too thick – dilute with more coconut milk. Enjoy!
1 cup blueberries
2.5 cups light unsweetened coconut milk
1 teaspoon vanilla extract
1 teaspoon cardamom
1 teaspoon cinnamon
2 teaspoons stevia (if desired for sweetness)
2/3 cup chia seeds
Blend blueberries and banana in food processor. In a bowl, combine pureed fruit, coconut milk, vanilla extract, cardamom, cinnamon, and stevia (if desired). Mix to combine thoroughly. Add chia seeds and mix again. Let sit in refrigerator overnight. Serve and enjoy!