• Casey Thomas-Hardesty

Vanilla Chia Pudding



With three hungry boys, I definitely keep a regular stock of kettle chips, goldfish, and Annie’s mac and cheese (delish). While there’s no shame in keeping traditional snacks around, I usually try to keep fruit, vegetables, and some easy versions of homemade snacks available too. This dairy-free chia pudding is a family favorite that’s super easy to make.


So what’s the deal with chia pudding? Besides being delicious, it’s packed with nutrients. Chia seeds are high in calcium, omega-3 fatty acids (ALA), fiber, and antioxidants. Bonus: you get an extra boost of healthy fat and protein from the coconut milk and collagen peptides.


Try it out and let me know what you think.



Vanilla Chia Pudding

Serves 2


Ingredients: - 1/2 cup full fat coconut milk - 1/2 cup almond milk - 1 tsp vanilla extract - 2 tsp maple syrup - 1 scoop collagen peptides (optional) - 2 1/2 Tbsp chia seeds


Directions:

  • Thoroughly combine all ingredients except chia seeds in a blender.

  • Pour mixture into a mason jar and add chia seeds. Stir to combine.

  • Place lid on jar and put pudding in the refrigerator for 10 minutes.

  • Remove pudding from fridge and stir again to combine. Don’t skip this step; it gives the chia pudding the best texture!

  • Place back in refrigerator for at least 2 hours.

Serve plain or top with your favorite toppings like berries and flaked coconut.


Not a fan of the texture of chia pudding? I’ve got you covered. Just add the chia seeds to the blender with other ingredients and blend on high to combine for a smoother texture. You can go straight in the fridge without needing to stir.


Enjoy!



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