Vanilla Chia Pudding

February 16, 2021

I’m so late to the charms of chia! And not for lack of my daughter Em’s trying–she’s been raving about the nutrition-packed little seeds forever: 1 Tbsp has 6 grams of fiber + 3 grams each of protein and Omega-3s.  With all of that packed into the teeny seeds, it’s no wonder the word “chia” came from the Aztec word for “strength.” Aztecs are credited with usage of the ancient grain all the way back to  3500B.C. It was actually one of the main foods in their diet. Honestly? I waited  to try chia because I was squeamish, thinking the seeds looked so alien. But avoiding carbs and sugar, and constantly on deadline (which makes quick food prep helpful) I decided to try making this super easy chia pudding. Put it in a jar, shake it up, stick it in the fridge and in two hours, the seeds plump up into a creamy pudding. No cooking needed. Lots of comfort and nutrition provided. I should have listened to Em sooner. Note: This recipe has no sugar added. You can choose to top with fruit or, use a different healthy sweetener instead of the monkfruit sweetener, if you like.

Vanilla Chia Pudding


  • 1/4 cup chia seeds
  • 1 cup almond milk or creamer
  • 1 to 2 tsp monkfruit sweetener
  • Garnish (optional) dollop of organic whipped cream


  1. in a 1 1/2 cup-sized jar with a lid, mix chia, almond milk and monkfruit sweetner. Cap the jar and shake vigorously to ensure none of the seeds are left stuck at the bottom. Refrigerate for 2 hours or until seeds have plumped up and become gelatinous. Shake or stir again. Serve as is, or topped with a dollop of whipped cream

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