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test kitchen :: chia pudding

Updated: Sep 14, 2019

We know we are about 5 years too late with this overnight chia pudding trend, but better to show up late then never at all!

Our interest in testing out chia pudding came after we had some gluten free + dairy free guests stay with us for a week and we were running out of options for tasty and filling menu options. Food allergies are challenging enough and we didn't need to serve potatoes every morning as a reminder of that. So. We dove in head first with overnight chia pudding to see what all the fuss was about. Admittedly we had [ very ] low expectations on how this would turn out expecting it to be bland with an off-putting texture. However, the final result was creamy with a hint of sweetness that packs a nutritious punch.

Here's how to get that easy peasy breakfast side.

Take a small mason jar and add 1 tbsp of chia seeds, 1 tsp of maple syrup, 1/4th cup of almond milk [ homemade is best! ] and fruit of choice. We tested it with pineapple, raspberries and blackberries but any fruit would do. Put the lid on, shake shake shake and place in the fridge overnight. In the morning you have a grab and go, or in our case, grab and serve side! We topped ours with a little more fruit, but a drizzle of maple syrup or even some crunchy granola would go a long way. We could see doubling this recipe and enjoying in a bowl with even more fruit, nuts or dried fruit as a filling breakfast option!

Easy as pie? Nah, more like easy as chia pudding!


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