Chia Pudding Pots
Fibre-rich and omega 3-laden chia seeds may look unassuming, but they have a special talent tucked up their sleeve. When soaked in liquids like milk or a dairy-free alternative like almond or coconut milk, they swell and form a pudding-like consistency.
This semi-sweet treat is a nutritional powerhouse and perfect for portioning out to toddlers in search of a snack. I like to make a batch every 7 to 10 days, keeping individual pots in the fridge for up to a week. My toddler isn’t particularly fond of the consistency of chia pudding, so I blend my ingredients before putting them in the fridge instead of simply whisking them in a bowl as per the recipe instructions. Both methods work, and you can choose whichever one suits your child best.
Babies can also enjoy chia pudding, but I might omit the maple syrup and salt if they are quite young. Instead you can top your pudding with a dollop or two of pureed fruit or applesauce for some colour and natural sweetness.
Makes 5 (125mL) pudding pots
You’ll Need
- For the pudding:
- ½ cup chia seeds
- 2 cups milk or dairy-free alternative
- 2-4 Tbsp pure maple syrup
- Pinch salt
- To serve (optional):
- Assorted fresh or frozen (thawed) fruits
- Assorted nuts, seeds, coconut
- Jams and jellies
Prep and Cook
- Combine the chia seeds, almond milk, maple syrup and salt in a medium bowl. Whisk well to break up clumped chia seeds.
- Cover (or divide between five 125 mL jars and cover) and refrigerate for minimum 4 hours or overnight.
- To serve, top ½ cup chia pudding with fresh or frozen fruit, assorted nuts or seeds and/or a dollop of jam or jelly.
