Chia Pudding-easy meal prep

As I am starting to meal prep more and more, I finally gave chia seed pudding a 'real chance.'

Until now, I would make it just for the day, but I see the benefits of making a bigger batch and keeping it with different toppings in the fridge for a quick breakfast or even a mid-day snack.

I love Chia seed pudding's texture; it’s so creamy and works well with fresh fruits, seeds, and oats, which I usually have around the house.

Chia seeds are not only satisfying and loaded with protein, fiber, and omega-3s, but they are also Vegan, gluten-free, paleo, and keto. So it works well for many people; hence, I suggest you start making these at home.

Before I show you my recipes, I want to point out that one more super benefit of chia seeds is their ability to help keep you full.

Per Harvard School of Public Health , the fiber in chia seeds is mainly soluble fiber and mucilage, the substance responsible for the gluey texture of moistened chia seeds. These fibers may help to lower LDL cholesterol and slow down digestion, which can prevent blood sugar spikes after eating a meal and promote a feeling of fullness.

Chia Seeds and Health

Chia seeds contain several components that, when eaten as part of a balanced plant-rich diet, may prevent the development of various chronic diseases. Of particular interest to researchers is chia seeds’ high content of alpha-linolenic (ALA) fatty acids. Sixty percent of the oil in chia seeds is from these omega-3 fatty acids.

In animal and human studies, omega-3 fatty acids have shown a beneficial effect on cardiovascular health (lowering cholesterol, regulating heart rhythms and blood pressure, preventing blood clots, and decreasing inflammation).

Simple steps to making Chia Pudding:

Decide how much you want to make.

For your first time, I suggest making one cup, and then after you see and like the texture, increase the cup quantities. For a week, I make about 4 cups.

Measures 4 Tablespoons of chia seeds to 1 cup of milk; almond, cashew, oat, and coconut milk work well. Or regular cow's milk. I find rice milk a little too thin, but a combination of milk works well.
The first step is to stir your chia seeds and milk together in a mason jar or bowl.
Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover, and put the mixture in the fridge to “set” for 1-2 hours or overnight.
The chia pudding should be nice and thick, not liquid. If it’s not thick, add more chia seeds (1 teaspoon to 1 Tablespoon), stir, and refrigerate for another 30 minutes.