Chia seeds are fascinating little bundles of Omega-3s. When they’re soaked in water, a gelatinous coating forms around the seed, very much like tomato seeds. I like mashed banana in this because it thickens the mixture while adding a lot of volume. If the pudding is too thin for your liking, you can add more chia seeds and let it sit for 10 more minutes.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| ⅓ | cup | rolled oats | ||
| 1 | cup | unsweetened soy or almond milk | ||
| 1 | tablespoon | chia seeds | http://www.nuts.com/cookingbaking/chia-seeds/premium.html | |
| 1 | overripe banana, mashed | |||
| ¼ | teaspoon | pure vanilla extract | ||
| pinch | of salt |
Instructions
- Mix ingredients in a bowl and place in the fridge overnight. In the morning, add your choice of toppings like peaches, mangoes, berries, nut butter—whatever you’d like.
- Tip: Turn it into a parfait with fruit and a frozen banana cream (frozen bananas blended into a cream-like consistency).
- TIP: If you’re not a fan of the tapioca-like consistency of chia seed pudding, transfer pudding to a blender and blend until smooth.
Prep Time: Overnight Serving Size: 1 serving
