I’m hooked on chia seed puddings! These recipes are easy to make, full of antioxidants, taste delicious, and are a satisfying treat. Within a few hours, chia seeds will thicken in any liquid, so feel free to vary these recipes with other fruits and make your own creations.

My basic recipe includes only 3 ingredients: 1 cup dairy-free milk, 2 tbsp. maple syrup, and 3 tbsp. chia seeds. I typically use almond milk or make my own creamy cashew milk. I add pureed fruit, vanilla, or spices depending on what type of pudding I’m making. I enjoy serving chia seed pudding with additional fruit. This both enhances the flavor and adds great nutritional value!

Chia seed pudding is a popular breakfast. I most often eat it as a healthy snack, which helps keep me away from other less-healthy options. Chia seed pudding is also a wonderful dessert, and one that I enjoy serving to guests.

Healthline describes 11 proven benefits of chia seeds. Here are a few that stood out to me:

• Chia seeds deliver large amounts of nutrients with very few calories.
• Chia seeds are loaded with antioxidants.
• Chia seeds are high in quality protein.
• Chia seeds are high in omega-3 fatty acids.
• Chia seeds may reduce chronic inflammation.

In addition to the above benefits, Anthony Williams states that chia seeds are great brain food, helping to improve memory and reduce forgetfulness.

I love finding delicious recipes that improve my health! Which chia seed pudding will you try first?

Mango Chia Pudding

• Servings: 2
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Credit: adapted from Loving It Vegan Mango Chia Pudding

Ingredients

1 large mango or 1 cup thawed mango pieces
3 tbsp. chia seeds
1 cup dairy-free milk (coconut milk is good with this recipe)
2 tbsp. maple syrup

Directions

1. Add 1/2 fresh mango or 1/2 cup thawed frozen mango to a blender.
2. Add in dairy-free milk with mangos and blend until smooth.
3. Pour mango milk into a mixing bowl. Add chia seeds, maple syrup and whisk together.
4. Add in additional chopped mango pieces (or fruit of your choice), and place mixture in the refrigerator for at least 15 minutes. Mix again to break up any chunks of chia seeds. It’s ready to eat now or you can store it in the refrigerator for a few more hours to absorb more moisture. This pudding keeps well in the refrigerator, covered for about 5 days.

Chaga Chai Chia Pudding

• Servings: 1-2
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Credit: adapted from Muneeza Ahmed, Healthy Moon LLC Intuitive Cleanse Program

Ingredients

1 cup non-dairy milk
3 tbsp. chia seeds
1 tsp. chaga mushroom powder
1/2 tsp. pumpkin spice
2 tbsp. maple syrup

Directions

Combine all ingredients together in a serving bowl. Let sit until thickened for 15 minutes. Mix again to break up any chunks of chia seeds. It’s ready to eat now or you can refrigerate it for another 2 hours to absorbed more moisture. Top with fresh fruit before serving. This pudding keeps well in the refrigerator, covered for about 5 days.

Creamsicle Chia Pudding

• Servings: 1-2
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Credit: adapted from Cookie + Kate My Favorite Chia Seed Pudding

Ingredients

1 cup dairy-free milk
1 tsp. orange zest (preferably from an organic orange)
1/4 tsp. alcohol-free vanilla extract
3 tbsp. chia seeds
2 tbsp. maple syrup

Directions

1. In a small bowl, whisk together milk, orange zest, vanilla, chia seeds and maple syrup.
   2. Let mixture rest for about 15 minutes, then whisk again to break up any clumps. It’s ready to eat now or you can place it in the refrigerator for another 2 hours to absorb more moisture.
   3. Add additional fruit like raspberries or orange pieces and serve. This pudding keeps well in the refrigerator, covered for about 5 days.