Preparation time: 2 minutes
Chilling time: overnight
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Chia is a South American seed known for its extraordinary nutritional qualities. The Mayan word chia means “stamina” or “strength,” and Aztec warriors used it for endurance. It’s a cinch to make this cool pudding; I often enjoy it for breakfast during the hot summer months when hot cereal just seems, well . . . too hot. The consistency is similar to tapioca pudding, with little chewy balls. If you prefer a smoother texture, grind the chia seeds in a blender before blending with the other ingredients.
MAKES 2 SERVINGS (½ cup each)
1. Shake all of the ingredients, except the fruit, together in a screw-top glass jar and refrigerate overnight. Or, to make single-serving jars, divide the ingredients evenly between two small Mason jars.
2. Shake or whisk the pudding a few times during the first 2 hours of chilling to redistribute the seeds or they will stick together and leave a gummy layer at the bottom of the jar.
3. Serve chilled, garnished with fresh fruit, if using.
Chocolate Chia Pudding: To make a decadent chocolate pudding, stir in 2 tablespoons of your favorite gluten-free chocolate syrup before chilling.
USING DIFFERENT MILKS The consistency of this pudding will vary depending on the type of milk you use. Nondairy milks—which vary by brand—contain different levels of stabilizers or gums, which may cause the pudding to set up more firmly. Experiment to find the right amount of chia seeds for your preferred milk.
CAN’T SHAKE IT? If you don’t have the opportunity to shake the pudding during the first 2 hours, add a tablespoon of plain yogurt with the other ingredients. This will keep the chia seeds suspended in the liquid.
Per serving: 245 Calories; 9g protein; 9g total fat; 1g fiber; 34g carbohydrates; 5mg cholesterol 75mg sodium