Chia-Seed Pudding

I recently picked up a few copies of food magazines from the library, hoping to gain inspiration and new recipes for the new year. A recipe for Chia-Seed Pudding in the March 2012 issue of Food & Wine magazine immediately caught my eye. It was part of a feature titled “Healthiest New Ingredients & Great Recipes to Match.” And that sounded like just the inspiration I need for the new year.

Chia seeds are a rich  source of iron, protein, and omega-3s. I’ve often thrown them in the mix when making granola. In this particular recipe, the seeds thicken and add a little crunch to almond-milk, creating a tapioca-like pudding. It was a fun to make (sort of like a mad science experiment observing the pudding thicken), and most importantly, the pudding is delicious. This is my new favorite snack—a great and easy way to add some solid nutrition to my diet.

Chia-Seed Pudding (from Food & Wine, March 2012; serves 4)

2 1/2 cups almond milk
3 tablespoons agave nectar
1/2 cups chia seeds (3 ounces)
1/2 teaspoon finely grated lemon zest

In a 1-quart jar, combine the almond milk with the agave nectar. Close the jar and shake to combine. Add the chia seeds and lemon zest, then close the jar and shake well. Refrigerate until the mixture is very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding in bowls with diced mango, almonds, citrus sections and extra agave nectar. The pudding can be refrigerated for up to 3 days.


Category: Kristin's Kitchen 4 comments »

4 Responses to “Chia-Seed Pudding”

  1. Jackie

    Now this is a recipe I can try! Grain-free……. I’ll be making this soon.

  2. Margaret

    For more information about chia seeds, and some recipe ideas, check out my website:

  3. Kate K

    Hey Kristin. I loved this. I also tried making it with chocolate almond milk and cinnamon and it was a super yummy dessert!

  4. kristin

    I’m so glad you liked it, Kate! I will definitely have to try your spin with chocolate almond milk and cinnamon! That sounds fantastic.

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