I love how quick and easy it is to prepare this recipe for a satisfactory meal. Post-preparation washing is also kept to the minimal.
Ingredients needed for chia seed pudding (serving for 1)
20g of chia seeds (black or white variations are fine.)
100ml of dairy-free milk (I prefer coconut or almond milk, sweetened for an additional treat.)
Fruits, granola, nuts (all up to you)
I use Inside Out smooth original coconut milk for this recipe. I buy all my dairy-free milk and fruits from Little Farm as usual, and organic chia seeds from my neighborhood NTUC.
Step 1: Add the chia seeds into the milk and stir continuously. The stirring action reduces the probability of the chia seeds clumping together.
Step 2: Leave it overnight in the fridge.
Step 3: Next morning, check on the consistency and stir to break any clumps.
Step 4: Slice up the fruits and add them on the chia seed pudding. (I used peach, strawberries and blackberries for this version.) Add granola and nuts if any.
I usually add less milk than I’d prefer in case there’s a need to rectify the texture. You can always add more milk and stir it in but it’s harder to sieve out the additional liquid.
Commercially packaged granola are are usually loaded with sugar. Do take a look at the nutritional label before adding, or you’ll be adding quite a bit of sugar into your pudding.
If you prefer stronger flavors, add natural sweeteners or spices into the pudding. I add honey, cocoa powder or cinnamon sometimes when I’m craving for a more flavorful bowl.