This quick chia seed pudding recipe packs a flavor and nutrient punch with a hero ingredient, chia seeds. With omega-3 fatty acids, protein and dietary fiber, you can whip up this recipe in the blender to create satisfying grab-and-go breakfasts or snacks.Jump to Recipe
What are chia seeds?
Seeds are one of seven foods dietitians recommend we should eat more of this year so let’s give the mighty chia seed some extra love.
And for good reason. Chia seeds are bonafide nutrient powerhouses! Derive from the plant Salvia hispanica L. and once a significant food crop in Mexico and Guatemala, chia seeds are the richest plant source of omega-3 fatty acids. Plus, one serving of chia seeds (two tablespoons) provide 4 grams of complete protein, eleven grams of dietary fiber (that’s more than a serving of all-bran) and 7 grams of unsaturated fat. They also provide a good source of calcium.
In the kitchen, chia seeds absorb water quickly which makes them a prime ingredient for creating a gelatin or pudding.
The chia seed pudding recipe
I’m always drawn to a recipe that can be made with one bowl, one sheet pan (like my Sheet Pan Pancake recipe) or better yet, one blender. This recipe includes dried Medjool dates and ripe banana for natural sweetness which is then blended to perfection. Topped with juicy fresh berries or crunchy freeze-dried berries, there’s no denying the delicious berry and chocolate combo.
Whether you’re already a chia seed lover or chia-curious, this recipe is one to try!
Creamy Chocolate Chia Seed Pudding
- 2 cups oat milk (or other preferred non-dairy milk)
- 10 Medjool dates (about 3/4 cup)
- 1/3 cup 100% cacao powder
- 1/2 cup white or black chia seeds
- 1 medium ripe banana
- 2 tsp pure vanilla extract
- 1/4 tsp fine salt
- In a blender add oat milk, dates, cacao powder, chia seeds, banana, vanilla extract and salt.
- Blend on low for about a minute. Stir and blend for about another minute until all ingredients are combined for a creamy pudding-like texture.
- Pour pudding into individual jars and refrigerate for at least 15 minutes (Note: Chill overnight for optimal pudding texture and flavor profile). Store in air-tight containers in the fridge for up to one week.