- chia seeds: 15 g
- warm water: 100 ml
- cinnamon (optional): 1 tsp
- vanilla powder (optional): 0.5 tsp
- stevia powder, xucker or agave nectar: 0.5 tsp
- almond milk, unsweetened: 50 ml
Pour the chia seeds and the water into a glass and stir them together for 30 seconds until no more lumps are left.
Now add cinnamon, vanilla powder and a sweetener of your choosing. Stir everything together once more.
After letting it sit for ten minutes you can add some milk. Stir thoroughly and store it tightly sealed in the refridgerator. What's important here is that no lumps have formed in your glass. Therefore it's better to stir once too often than be sorry.
Let the chia seeds sit in the refridgerator for at least three hours. It's best if you prepare your chia pudding the night before so that it has the perfect texture the following day and is nice and cold. You shouldn't eat more chia seeds than the daily recommended dosis of 15 g since the seeds can otherwise have a bloodthinnig or purgative effect.
Therefore I like to add about 3-4 tbsp of oatmeal (+60g almond milk) or more toppings in order for the pudding to be filling enough. In case your chia pudding seems too solid add some more milk to it. The chia pudding should really have more of a pudding texture and shouldn't be too tight.
As you can see on the picture I've added 150g of frozen berries that I heated in a pot and poured over my pudding. I also like to add some banana to the berries to make them nice and sweet. Feel free to use honey or sugar however. I hope you have a lot of fun trying out this recipe. Enjoy your chia pudding!