Chia Seed Pudding Two Ways | FORK IT OVER

Are you ready to parrrrtayyyyy? This is mostly a rhetorical question as, yes, of course you are. My Bloggees are always ready to pump the jams, raise the roof, get jiggy with it. And today! You are in luck! Because we are going to rock the house with some Chia Seed Pudding recipes.

...You see what I did there?

I know not everyone is as happily homebound as I am most of the time, but I still think these recipes can be fun for those moments you want to make something a little different that takes just about zero effort.

Chia seeds are a great source of energy (for going to the clurb!) and are packed (overweight baggage limit reached here, baby) with fiber and protein, for very few calories. They are also naturally gluten free and a whole grain! I'm loving what I'm hearing here, people.

Luckily for all of us, I have a real pro helping me here today. Ms. Rachel Fischbein has graciously agreed to share her favorite chia seed puddings (which means these dishes have been duly tested, it's not just me making things up in my bizarro kitchen world where I like putting parmesan on everything) and show us how to make them!

So, let's get to the recipes. The best parts about these are that you can change them according to the season, your taste buds, or even based on what you have lying around the kitchen.

For these puddings, you'll need:

- 2 tablespoons chia seeds for each pudding you're making - 1 cup milk or liquid (here we used Vanilla Almond milk for one, and Tazo Chai for the other) - toppings! of any kind! as much as you want! (We used apples, pears, cinnamon for one, and raspberries and dark chocolate chips for the other.)

(NOTE: The pudding must be prepared ahead of time to allow the seeds to absorb the liquid. This is a great dish to make the night before you want to eat it, or to prepare in the morning as an afternoon snack.)

Step 1: Measure out your chia seeds. Let your little canine helper do a sniff test if you'd like?

Step 2: Mix with your liquid (about 2 tablespoons per 1 cup liquid) and cover. Refrigerate overnight.

They should look like this when they're done:

Step 3: Set up your additions!

For a great breakfast variety, we mixed Apples, Pears, and Cinnamon with the Vanilla Almond Milk. Another great addition (though you don't need the protein) is to add almond slices or pistachios to make an even heartier batch.

For an afternoon snack or a fun dessert (although chia seeds perk you up, so don't do this too close to bed time!), we tried Raspberries and Chocolate Chips with Tazo Chai. Another delicious dessert variety would be persimmons, almond milk, and agave nectar!

The texture takes a minute to get used to, and you kind of feel like you're eating alien food at first... but this is so easy, so filling, and so (frankly) delicious when you find the right combination that it's worth the culinary experimentation.

Branch out, people! You can do it!

*A hearty, happy Thanks to Rachel Fischbein for the recipes in this post.

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What's your favorite breakfast food?