Chia Pudding

Chia Pudding

I became intrigued by chia seeds after reading the book Born to Run by Christopher McDougall. In the book, McDougall details his research on the Tarahumara Indians, an indigenous people known for their ability run extraordinarily long distances (way more than your standard marathon).

Of course, I was particularly interested in their diet — what on Earth do they eat to sustain such active lives?!

Well, chia seeds seem to play a role — a common drink for the Tarahumarans is called “iskiate” and is made from chia seeds, lemon juice, water, and honey.

Though running ability is a result of much more than just chia seed consumption, reading the book did motivate me to explore how to incorporate this “superfood” into my own diet. (They are indeed healthy little things, noted particularly for their omega 3 content.).

Because of the seed’s unique, liquid-thickening ability, chia pudding is one of the most popular ways to use chia seeds. And so I started there. Here’s one of my favorite recipes for chia pudding (and a simple one at that!).

Chia Pudding

Plant-based vanilla pudding. Perfect for breakfast or a snack!
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Breakfast, Snack
Servings: 1

Equipment

  • blender

Ingredients

  • 1 cup water or plant-based milk
  • 2/3 cup frozen berries of choice
  • 1/4 cup vanilla protein powder*
  • 1/4 cup rolled oats
  • 1/4 cup chia seeds

Instructions

  • Blend all ingredients, except chia seeds, in blender until smooth.
  • Pour into a bowl or jar, mix in chia seeds, and refrigerate for at least 3 hours before serving.

Notes

*I use Vega Vanilla Sport protein powder, but feel free to use whichever protein powder you prefer (ideally one made primarily of whole, plant-based foods!).

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