Fall is only a couple weeks away, but it’s still warm in California so I’ve been making recipes that are great for summer and fall alike! This chilled turmeric chia pudding has the warm, earthy taste of Fall making it the perfect transition from summer. Chia pudding is a nutrient-packed treat that’s delicious for breakfast, a mid-day snack, or dessert!
The nutritious and delicious benefits of chia seeds:
Chia seeds are a superfood from the plant Salvia hispanica. Chia seeds have a variety of health benefits and can be used in baking or cooking! They are packed full of nutrients, including protein, fiber, healthy fats, calcium, iron, magnesium, and antioxidants. Chia seeds are also rich in Omegas 3 and 6 -fatty acids! When you add them to liquid they expand 10x making a yummy, tapioca-like texture. AND they absorb any flavors added. This turmeric chia pudding has immune-boosting spices including turmeric, ginger, and cinnamon. So ya, chia seeds are pretty much the perfect base to a pudding.
Chia seed pudding is simple to make:
I love chia seed pudding because it’s nutritious, delicious, and very easy to make! The perfect make-ahead breakfast. I like to prepare chia pudding the night before so I have a nutritious breakfast ready-to-go, or afternoon treat! This pudding is vegan and gluten-free, so a great option for those with dietary restrictions or who want to eat more gluten-free, plant-based meals.
5 minutes to prepare: Simply mix a plant-milk with chia seeds, spices, sweetener and stick in the fridge. Top with your favorite fruit and you have a healthy treat anytime of day.
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- Get out 4 glass jars and a medium bowl.
- Put 1/2 cup chia seeds and 2 cups coconut milk into bowl.
- Stir in spices, a pinch of salt, and sweetener of choice (I go for maple syrup or honey!)
- Mix well, pour into jars.
- Chill in the refrigerator for 4+ hours or overnight.
- Add toppings of choice. For this chia pudding I love blueberries or mango with coconut. Dried coconut pairs particularly well as a topping for this pudding, but I love coconut in just about everything. Coconut lovers, if ya know ya know.
Also, if I didn’t mention it’s pretty to look at! Sooo I’m going to get back to eating this delicious pudding now and just give you the recipe. Happy Fall!
Turmeric Ginger Chia Pudding
Ingredients
- 2 cups unsweetened vanilla coconut milk
- 1/2 cup chia seeds
- 2-3 tbsp honey or pure maple syrup (to taste)
- 1 tsp vanilla extract
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/8 tsp black pepper (small pinch aids in absorption of Turmeric, but you can’t taste it!)
- Fruit for topping (blueberries, mangoes, coconut, strawberries, raspberries, or bananas)
Instructions
- In a medium bowl, combine all ingredients with whisk until well-combined.
- Let chia pudding mixture sit for a few minutes, then repeat.
- Divide the mixture into four small glasses, bowls, or mason jars with lids. Cover and place in the refrigerator for a minimum of 4 hours to overnight.
- Stir the chia pudding well. Top a dash of turmeric and fruit of your choice. Enjoy!
