Are you still resisting the Chia Pudding craze?  Though chia first entered many of our lives as the key ingredient in a "chia pet", the ancient seed, because of it nutritional value, is now a popular addition to almost anything we make/eat. Chia "pudding" has a tapioca-like / "gloopy" look, but a smooth eating consistency. It can be eaten at any time of the day - even as a dessert - but seems most popular as a breakfast food. I first noticed chia pudding on the cover of (Oakville native) Angela Liddon's book cover - Oh She Glows. Then suddenly i noticed it showing up in trendy breakfast bars and coffee shops.

Liddon's Mighty Chia Pudding Parfait is arguably even simpler than the one I have been making, since it involves no heating of the milk. She mixes together 3 TB chia seeds, 1 cup non-dairy milk (almond or coconut), 1/2 tsp vanilla extract, and 1 .5 to 3 teaspoons maple syrup or agave nectar to taste, with a chill time of 8 hours or overnight. While I have not tried her recipe yet, her book and website are noteworthy. The Almost Instant Chocolate Chia Pudding is tempting.

A simple recipe on the Dairy Goodness page of a magazine was what caught my attention - and I decided to give it a try. it has become one of my favourite breakfasts! It has to be refrigerated 12 hours or more, so this is a great make-ahead, and since I am the only one eating this, it lasts for several days - unless it becomes breakfast, snack and dessert...

Here's a link to the online recipe from Dairy Goodness. The same recipe at Alberta's Dairy site offers variations. As outlined in Tips (below) I don't make it with "cow's milk", and instead use Earth's Own: Vanilla Almond Fresh Milk. I find that adds an additional boost to the flavour. Since I have lately begun to dig deeper into nutritional factoids, I should note that some folks are not fans of milk alternatives. This @thekitchn essay expresses concern about "carrageenan" in non-dairy beverages. I always knew that to be an ingredient in chocolate milk - so for better or worse I have had my share of that ingredient (extracted from seaweed). The "Earth's Own" brand uses another "gum" as an emulsifier - not carrageenan - who knows... Google 'is carrageenan safe' for further reading (and confusion) about this subject. So, worried about almond  milk? Liddon's book offers a recipe for making your own almond milk from scratch. Preference for cow's milk? - Alissa Hamilton's "Got Milked?" book may challenge all you ever thought you knew about this so-called staple in a healthy. Whatever milk you use - make this!!

2 cups (500 mL) milk
1/4 cup (60 mL) honey
1/8 tsp (0.5 mL) ground ginger
1/8 tsp (0.5 mL) ground cardamom
1/4 tsp (1 mL) vanilla extract
1/4 tsp (1 mL) ground cinnamon
1/3 cup (80 mL) black or white chia seeds
1/3 cup (80 mL) vanilla yogurt
1/2 cup (125 mL) fresh fruit of the season

In a saucepan, heat milk, honey, vanilla and spices over medium heat until milk is steaming. Transfer mixture to a bowl and let sit for 10 minutes. Stir in chia seeds. Refrigerate 12 hours or more.

Mix in yogurt. Divide three quarters of the fruit into four ¾ cup (175 mL) glass bowls. Scoop equal amounts of the chia pudding into each. Top with the remaining fruit.

Notes and Tips...

  • Milk - as per the above remarks, I use Earth's Own Vanilla Almond Fresh Milk
  • Honey - fans of honey know that there are different kinds, with different flavour profiles. Use your favourite.
  • Cardamom - I have found that I love this spice. Reminds me of Fika's Cardamom Spiced Latte!
  • Black Chia - you can buy black or white chia - though black is what appeared in my local store. The flavours are the same. Black chia makes a pudding that looks a bit gray - and that may even be a put-off to someone who has not brought it to their mouth for a taste. Do not be deterred! Taste! I have seen places layer white and back chia pudding with fruit.
  • Yogurt - I liked the consistency of the pudding without adding the yogurt to the mixture. I still used the vanilla yogurt for layering or as the topping/ garnish.
  • Four servings? - the recipe talks about making up the four servings. I just leave it in a container in the fridge and make up each serving just before I eat it - that way I can add whatever new fruit appears in my house from day to day. Prepping all four servings at once may make it easier to reach for this healthy treat when hit with a craving.

<== Questions or Comments about this recipe? Visit the Recipe Q. C. page - looking forward to hearing from you!