Chia seeds are a tiny seed that mean “strength” in Mayan, and I’m assuming it’s because the chia seed gives you lots of energy. They are tiny black seeds that get gelatinous when they absorb water, similar to flax seeds, and are loaded with fibre. You can use chia seeds in a multitude of ways – in your water to add fibre to your daily diet, as a great egg replacement too and really anywhere you want more protein and fibre. Due to their high fibre content, they help to keep you really full – which is why I like to sprinkle them over fruits or in overnight oats. They’re also high in omega 3’s so you can enjoy them daily! I’ve even added them to a jam to replace pectin (since they get so gel-like).
So, chia puddings are puddings made typically with chia seeds, a liquid, a sweetener and an optional topping or spice. They are thick, pudding like in texture, and very easy to make.
Here’s how I meal prep chia puddings. I usually line up like 5 (or however amount I’m meal prepping) jars. I love using Weck Jars and mason jars for this, plus they look so neat lined up in your fridge. Then I will make the below recipe “5 times”, or make it 5x in a large bowl, then divide it up. It’s honestly up to you. I find the first way easier so I don’t have a bowl to clean up, and if you’re tracking macros or calories then you know you have an even amount in each. See all the nutritional information below in the recipe!
You can easily double or triple this recipe. If you’re meal prepping, just portion the above into individual containers. They’ll last the week!
Maple syrup: You can make this much lower carb by reducing the amount of maple syrup or swapping out a sweetener alternative like stevia drops. I just wanted to provide a recipe that works for anyone! I personally alternate between 1/2 tablespoon maple syrup to 1 tablespoon depending on how I’m feeling that day!
If you’re like my husband the texture weirds you out, just grind them down first!
Can you freeze chia pudding?!
Yes you can! Just put it in a freezer friendly container, then in the freezer. Thaw in the fridge overnight! Depending on the ending texture, you can may want to throw a little bit of almond milk on top if it’s now too thick.
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