My daughter recently got hooked on this uber expensive little chia seed puddings we found at our local natural foods store. They were $4 for a little 2 ounce serving. I about died at the price but was thrilled to see my daughter devouring it.
Sometimes my daughter has this annoying habit of loving something at the store but then never touching it again after I stock up on it. Because of this, I was afraid to shell out my hard earned money on these pricey little chia seed creations that I knew I could make at home for mere pennies. I bought just enough so that I could study the makeup of this product carefully and then test out my own batch.
While not identical, the third attempt I made got as close as close can be. I decided to “hide” the fact that my version wasn’t an exact replicate of the store version by changing the flavors up a bit and morphing the vanilla chia pudding into a seasonal variation.
And so, pumpkin chia seed pudding was born. And devoured. Day after day after day.
I think that’s a win folks. This is an incredibly easy to make recipe that is not only nourishing but filling. I often times like to have this just for lunch. It keeps me going all the way to dinner.
- 1. In a large mixing bowl, add all of the above ingredients except the chia seeds.
- 2. Whisk well to thoroughly combine.
- 3. Once combined, stir in the chia seeds and refrigerate.
- 4. After a hour or two, stir the pudding again. If it is looking a little too thick for your liking, add a little more coconut milk or some water (just a few tablespoons). Place back in the fridge for an hour or more.
- This pudding will keep in the fridge for 2-3 days. I personally like to make it in the morning to eat in the afternoon.