Here at Sageborn, we like to keep things easy and good for you. And lately, we’ve been eating a lot of pudding. Chia Seed Pudding, that is!
Chia seeds are mini powerhouses packing more antioxidants than blueberries, more omega 3 fatty acids than salmon, and contain significant amounts of protein, fiber, iron, calcium, potassium, and B-vitamins. Because these superfood seeds are high in fiber, they are good for blood sugar control and gut health. They are a good source of high quality protein (more than many plant-based foods) that helps build lean muscle and keeps you feeling satiated.
Interestingly, chia seeds were an important food for the Aztecs and Mayans back in the day, when Aztec messengers turned to the simple seed to fuel their hundred-mile trek through the highlands. In fact “chia” is the ancient Mayan word for “strength”.
Chia seeds need to be soaked in order to get the most nutritional benefit. Because of their ability to thicken and gel, they’re great when prepped as a pudding, which takes just 5 minutes. Our recipe uses oat milk, but any non dairy milk will work such as coconut, almond, flax, hemp or cashew.
Our favorite toppings are a nice mix of sweet and salty, which pleases the palate along with offering a few different textures:
Berries are a great source of antioxidants. In addition to protecting your cells, these plant compounds may reduce disease risk.
Walnuts are extremely good for your heart and brain and contain ellagic acid, a cancer-fighting antioxidant.
Pumpkin Seeds are great for your immune system with lots of antioxidants (carotenoids), omega-3 fatty acids and zinc.
Enjoy chia pudding with tasty toppings for breakfast, a healthy snack, or dessert!
- ½ cup chia seeds
- 2 cups oat milk (hopefully local, organic, or make yourself – see below for recipe)
- Berries of your choice: raspberries, blueberries, blackberries or strawberries
- Walnuts (toast at 300 degrees for 8 minutes or just raw, untoasted)
- Pumpkin seeds
Mix together oat milk and chia seeds. Wait 2-3 minutes for the chia pudding to settle, then mix again. Place in fridge for at least 2 hours, overnight, or up to 7 days.
After 2 hours you’ll notice a thicker layer on the top, but simply stir it all together before serving to smooth it out.
Top with berries, walnuts, and pumpkin seeds. Enjoy!
How to Make Your Own Oak Milk
- 1 cup oats
- 4 cups water, divided
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- pinch of salt
- Soak the oats in water for 15 minutes.
- Drain the soaked oats in a fine-mesh sieve, then rinse them thoroughly under running water.
- Transfer the oats to a blender. Add 2 cups of water, maple syrup, vanilla, and a pinch of salt. Blend on high speed until the oat milk is smooth, 1-2 minutes. Add the remaining 2 cups of water and blend again.
- To strain, place the fine-mesh sieve over a pitcher and pour the mixture through.
Oat milk tastes best after it’s cooled in the refrigerator for about 30 minutes. It will separate over time, so give it a shake or stir before serving. Oat milk will keep well in the fridge, covered, for up to 5 days.
This pudding can be fun to experiment with different toppings such as hemp seeds, shredded coconut, cacao nibs, dried goji berries, or golden berries. Enjoy!