No Sugar Mango Blueberry Chia Pudding

Chia pudding is nothing new, in fact if you do a search on the internet you would see thousands of different variations. This simple breakfast pudding is a great way to start enjoying the benefits of chia seeds. The seeds plump up overnight, creating a pudding like texture similar to tapioca pudding. It’s filling, delicious and a snap to prepare the night before. Not only it suits the summer weather it is also the perfect low calorie breakfast full of happy indulgence.

Although I have posted several recipes using chia seeds but never got around to click picture of chia pudding to which I got hooked over the past few years. I won’t get into the details all of the health benefits of chia seeds in my post but these tiny little seeds are amazing and is a cracking source of omega 3 fatty acids, protein, calcium, fiber and vitamins and minerals. They can safely be consumed whole after soaking, or even simply ground. It’s no surprise that you hear the buzz word “superfood” associated with chia seeds.

Chia pudding is quite simple to make, if you know the seed/liquid ratio. It is generally made with a ratio of four parts liquid to one part chia, plus any other ingredients one might desire. Since chia seeds can thicken nearly any liquid to a pudding-like consistency, it is very easy to use any non-dairy milk or juice you prefer. I find coconut milk make the tastiest and creamiest chia pudding. I don’t add any sweetener since coconut milk is fairly sweet without any added sugar. I use Aroy D all the time and it is 60% coconut extract and 40% water. It is so thick that I have to add more water to lighten it.

Since chia doesn’t have a ton of flavor on its own, get creative and do whatever sounds good to you.  Add a sprinkle of cinnamon, cardamom, vanilla or even chocolate. Use chopped or pureed fruits, nuts, granola and any other toppings you’d like. My favorite is vanilla flavored chia pudding topped with mango and blueberries.