I may be a latecomer to the chia seed pudding party, but I promise you that this recipe will make up for lost time! If you haven’t tried them yet, chia seeds are loaded with nutrients and will enhance your delicious breakfast. 

These protein-packed seeds are a curious ingredient. Despite their small size, chia seeds are a wonderful source of calcium, with over 18% RDA in one serving; fiber, packing 10 grams per serving; protein, with 5 grams per serving; and they have the highest concentration of Omega-3 fatty acids of all plants! 

Similarly to tapioca, when you combine chia seeds with liquid, they plump up and become gelatinous in texture. This makes for a delicious pudding when soaked in your favorite milk, whether it be a dairy or non-dairy option.

For this recipe, I experimented with milk I hadn’t tried before - flax milk. It has an impressive nutrient profile and is a nice option for those avoiding dairy.

INGREDIENTS

• 2 tablespoons chia seeds

• 6 ounces flax milk

• 2 tablespoons diced fresh mango

• 1 tablespoon chopped pecans

• 1 tablespoon toasted coconut flakes; technique as follows

INSTRUCTIONS

1. Place chia seeds in a jar and add flax milk. Stir. Cover and refrigerate overnight.

2. Top with diced mango and chopped pecans.

3. Heat a skillet over medium heat. Add flaked coconut and stir occasionally 1-3 minutes, or until coconut starts to brown and releases its fragrance. Remove from heat and transfer coconut to a bowl, as it may burn if you leave it in the warm pan. 

4. Enjoy feeling happy and full for hours!