How to Make Chia Pudding + 3 Serving Suggestions

When I adopted a vegan lifestyle, a little over eight years ago now, chia seed pudding was all the rage. It was probably one of the first recipes I tried off the internet, Instagram to be precise, and really enjoyed. After making batch after batch for easy breakfasts I seem to have forgotten about it for the last few years. It fell off my radar altogether until this summer when my friend, Stina, visited and reminded me that the first time they visited us after moving back to Sweden I had made it for her. She told me she still makes it every week to bring to work and when we went out for breakfast she ordered guess what? Chia pudding of course.

This all rekindled my curiosity for chia pudding and the breakfast order even inspired one of the recipes in this video – the sunny chia pudding bowl. It was the first of the three serving suggestions I present here that I made as I got back into making my basic chia pudding base from way back. I then tweaked that basic recipe a bit to perfect the creamy, well set yet not too stodgy result that I was looking for.

I hope you will enjoy my new and approved basic recipe and that at least one, if not more, of my three serving suggestions will tickle your fancy! Scroll down to find a chocolate chia puddinmg served with banana and salted date caramel, that sunny chia pudding bowl with a bright yellow mango and passion fruit sauce as well as a chia pudding parfait with even more chia seeds in the shape of a black- and blueberry chia jam. Yum!

Malin x

Chia Seed Pudding Basic Recipe

Serves 4-6

INGREDIENTS:

0,5 cup chia seeds

0,5 tsp vanilla powder

Pinch of salt

2 cups full fat coconut milk

1,5 cup oat milk

1-2 tbsp maple syrup, optional

METHOD:

Combine chia seeds, vanilla powder and salt in a medium sized mixing bowl. Use a fork or whisk to disperse the vanilla and salt through the seeds.

Pour in the liquid while you keep stirring to make sure no lumps form as the chia seeds and liquid combine. Continue stirring for aminute or so to make sure the chia seeds are evenly dispersed.

Also stir through the maple syrup well, if using.

Cover the bowl with a plate or wrapper and place in the fridge to set over night. Give the chia pudding a good mix the next morning before serving with your favourite toppings.

The chia pudding can be kept in the fridge for 3-4 days if you want to meal prep.

Chocolate Chia Pudding with Banana

and Salted Date Caramel

Serves 4-6

INGREDIENTS:

For the chia pudding:

1 batch of chia pudding basic recipe

3,5 tbsp unsweetened cocoa powder

(1 tbsp unsweetened cocoa powder / cup of liquid)

Salted date caramel:

1 cup pitted fresh dates

0,5 cup water

0,5 tsp vanilla powder

0,25 tsp salt

To serve:

2-3 bananas

Toasted hazelnuts, roughly chopped

METHOD:

When making the basic chia pudding recipe add the cocoa powder in with the vanilla and salt before stirring the liquid through. The best result for this chocolate variation is when the cocoa powder is included before letting the pudding set over night.

Combine all the ingredients for the salted date caramel in a high speed blender or a small food processor bowl equipped with an s-blade. Blend on high or auto until you have a smooth, sauce like, texture. Use a tamper, if possible and needed, to push the ingredients towards the blade. If using a food processor you might want to stop the processor a couple of times and scrape down the sides for a well combined result. This could be done just before serving or prepared ahead of time. The sauce will keep well in an air tight container stored in the refrigerator for up to a week.

I like to serve this combination in a glass and lining it with banana slices. You can cut the banana in half (or three thirds if it’s too long) and then slice it, fairly thinly, lengthwise or simply cut it into coins – your choice. Then place the slices or coins cut side onto the inner edge of the glass.

Top each glass up with the set chocolate chia pudding almost to the top leaving about a half centimeter. Top the glass up with the date caramel and finish off with some chopped toasted hazelnuts.

Sunny Chia Pudding Bowls with Mango and Passion Fruit

Serves 4-6

INGREDIENTS:

1 batch of chia pudding basic recipe

Mango and passion fruit sauce:

2 cups frozen mango, defrosted

2 passion fruits, juice only

To serve:

Golden ginger granola (or sub other granola)

Toasted coconut flakes

2-3 passion fruits, cut in half

METHOD:

Cut the passion fruits for the sauce in half. Place a sieve straight onto the opening of a blender jug. Scoop the passion fruit flesh and juice into the sieve and press the juices through it. Set the remaining pulp and seeds aside for another recipe (works great in smoothies for example).

Add the defrosted mango to the blender jug and cover. Blend on high until smooth and transfer into a bowl or air tight container if you don’t want to use it all in one go.

Serve the chia pudding in breakfast bowls alongside the mango and passion fruit sauce. Top the bowls with ginger granola, toasted coconut flakes and passion fruit halves for a fun touch.

Black- and Blueberry Chia Pudding Parfaits

Serves 4-6

INGREDIENTS:

1 batch of chia pudding basic recipe

Dark berry chia jam:

1 cup frozen blueberries

1 cup frozen blackberries

1,5 tbsp chia seeds

2 tbsp maple syrup

To serve:

4-6 tbsp almond butter

Fresh blueberries and/or blackberries

Toasted pistachios, roughly chopped

METHOD:

To make the chia jam heat the fruit in a small saucepan over medium heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble.

Add the chia seeds and maple syrup and stir until well combined. Remove from heat and let cool for at least 5-10 minutes. The jam will thicken considerably as it cools. Finally give the jam one final good stir. Then serve immediately, or transfer to an air tight container and refrigerate for up to 1 week.

Make a parfait by adding a couple of tablespoons of the chia jam into the bottom of a glass. Top it up with the set chia pudding reserving about 1 centimeter of space at the top. Top with 1 tbsp of almond butter as well as fresh berries and chopped toasted pistachios.