Got To Have Chia Now

Chia is a native plant to central and southern Mexico and Guatemala. It is said to have been cultivated by the Aztec and used as a staple in the pre-Columbian period.

Today, the plant is widely grown for food and is considered to be a rich source of protein, minerals, vitamins, and carbohydrates.

The seeds are also used in a variety of ways such as smoothies, breakfast cereals, energy bars, granola bars, yogurt, tortillas, bread, drinks, or consumed raw.

Chia pudding
Photo Credit: Food Network.

Now here is a recipe for making chia pudding:


  • 1 cup nondairy milk (try almond, coconut, hazelnut, oat, or soy)
  • 1 tablespoon black or white chia seeds
  • ⅓ cup old-fashioned rolled oats
  • 1 tablespoon (¼ ounce) roasted cocoa nibs
  • 1 tablespoon maple syrup, plus more if needed

Ingredients for serving (suggested)

  • Berries
  • Diced fresh fruit
  • Diced sulfite-free dried fruit
  • Chopped nuts
  • Toasted unsweetened shredded coconut
  • Seeds (such as pumpkin, sesame, hemp, or flax)
  • Finely chopped 85 percent dark chocolate
  1. To make the pudding, pour the nondairy milk into a glass jar or other container with a lid. Sprinkle the chia seeds on top, wait for about 1 minute, then stir with a fork. Set aside for 5 minutes, then stir again.
  2. Stir in the oats and cocoa nibs. Cover the jar and refrigerate the pudding for at least 6 hours, preferably overnight, until it’s creamy and thickened, stirring a few times if possible. The chia seeds will begin to soften and resemble small tapioca pearls very quickly, but it takes the oats a few hours to become creamy.
  3. In the morning, stir in the maple syrup and serve with an assortment of toppings.
  4. The pudding can be kept refrigerated for up to three days. Stir before eating. If you want to thin it after one or 2 days, you can add more nondairy milk.

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