Green Chia Pudding is perfect for a nutritious breakfast, a satisfying snack, or a sugar-free dessert. It’s easy to make with only a few ingredients.
Chia seeds first peaked my interest when I read the book Born to Run by Christopher McDougall in 2011. Mexico’s Tarahumara people eat the seeds as one of the staples of their diet and are able to run ultra-long distances.
Now the little black seeds are a staple in many kitchens. They contain protein, fiber, calcium, anti-oxidants, and omega-3 fatty acids.
One of the amazing properties of chia seeds is that they absorb up to 14 times their weight in water and form a gel that is perfect for making pudding.
You can also grind the seeds and mix into water to make an egg-substitute for baking.
They have very little flavor, so all you taste are the other ingredients in your recipe.
I was skeptical about trying chia pudding until my friend Cintia suggested I try Matcha Green Tea Chia Pudding from Gena Hamshaw’s blog.
Now I love making all different flavors of pudding, like banana-coconut, mango, and this Green Chia Pudding, which is an easy way to sneak some extra spinach in your diet.
My rule of thumb is to use 3 tablespoons seeds for every cup of liquid.
You’ll need to let it set up for at least an hour, so I suggest making it at night to enjoy the next morning for breakfast.
It also makes a great snack or healthy dessert. You can top the pudding with whatever fruit you like.
Have you tried green chia pudding? Please let me know in the comments if you are interested in seeing more chia pudding recipes!
I also use chia seeds to make Peanut Butter & Jelly Overnight Oats!
And if you try any of these recipes, I would love to see them. Tag Veggies Save The Day on Instagram and use the hashtag #veggiessavetheday and tag me so I don’t miss seeing what’s cooking in your kitchen.
Green Chia Pudding
In a high speed blender, blend the date, milk, and spinach until very smooth.
In a medium bowl, add the liquid to the chia seeds.
Stir well, and continue stirring every few minutes for about 15 minutes.
Place in the refrigerator at least one hour, or overnight.
Just before serving, stir again, then top with fruit.