- chia seeds: 15 g
- hot water: 100 ml
- cinnamon optional: 1 tsp
- vanilla powder: 0.5 tsp
- stevia: 0.5 tsp
- almond milk unsweetened: 50 ml
Put the Chia seeds and water in a glass and mix both for 30 seconds. In such a way that no lumps are formed.
Now you can add the cinnamon, vanilla powder and your sweetener. Stir everything well again.
After 10 minutes you can add the milk. Stir well again and store the jar in the refrigerator. It is important that no lumps have formed in your glass. It is better to stir once too much than once too little.
Chia seeds should be kept in the refrigerator for at least 3 hours. It is best to prepare your Chia pudding the night before so that it has the perfect consistency the next day and is nice and cold. The recommended daily dose of 15 grams of Chia seeds should not be exceeded, otherwise the seeds may have a laxative or blood-thinning effect.
Therefore I like to add 3-4 tablespoons of oat flakes (+60 g almond milk) or use a little more toppings, so that the amount is enough to get full. If you find your Chia pudding too firm, add some more milk. The Chia pudding should really have a pudding consistency and not be too firm.
In the picture I have heated 150 g of frozen berries in a pot and put them over my Chia pudding. I like to add some banana to the berries, then they become nice and sweet. You can also use honey or other sugar that you have at home and I hope you have fun making it. Enjoy your Chia Pudding!