Chia Pudding

If you haven’t jumped on to the chia seed bandwagon, then you really should. Remember those Chia pets you used to have in kindergarten? You’d care for them for a few weeks and they’d sprout grass as their makeshift fur? Well we’ve advanced a long way since then!20130306-084640.jpg

What is Chia?
Part of the mint family, chia is a small, edible seed grown in abundance in the south of Mexico. In pre-Columbian times, they were a staple in Aztec and Mayan diets, also used medicinally.

Nutritious little powerballs!
Chia is all the buzz lately because of their range of health benefits. A great source of plant-based fat, omega 3 fatty acids, fibre and antioxidants, these little seeds have practically no flavour and are used primarily to alter the texture of recipes. Absorbing 9 times their weight in water, they are perfect for blending into smoothies, thickening up oatmeal or making pudding!


Chia Pudding
Serves 1

1/4 cup chia seeds
3/4 cup almond milk (I used the original variety, however unsweetened works well too!)
1 small banana
1 tbsp rolled oats
1 tsp cinnamon
1 tsp vanilla extract
1 tsp honey (or any sweetener you prefer)

Blend the almond milk, banana, rolled oats, cinnamon, vanilla extract and honey in a blender till the mixture is smooth. Pour into a bowl or jar, followed by the chia seeds and stir to combine. Leave to chill in the fridge for 15 minutes, or keep in there overnight to allow the chia seeds to expand. Serve up as is, or with delicious toppings!

Recipe adapted from Eating Bird Food