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Chia Pudding | Caroline@BareFoodAngel.com |
| Servings | Prep Time |
| 4people | 5 minutes |
| Passive Time |
| 6-12hours |
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Ingredients
- 2cups raw whole milkor coconut or almond milk
- 3-4tbsp chia seeds
- 3-4tbsp organic maple syrup
- 1tbsp rolled oats
- 1 pinch sea saltoptional
Instructions
- Mix chia seeds, rolled oats (I like True Sprouted Flour" Gluten Free sprouted rolled oats) and milk in a glass jar with hand mixer.
- Add mape syrup and continue mixing. Seal jar with a lid
- Refrigerate for 6-12 hours, occasionally stirring or shaking mixture so the chia seeds are mixed evenly with the milk. Chia seeds will become soft, gelatinous, and thicken into a pudding-like texture.
- Serve Chia Seed Pudding plain with cup up fruits or berries
Recipe Notes
Equipment/Tools:
1 Glass jar with a lid
Chia Pudding can be stored in refrigerator for up to 2 days.
You could purchase the chia seeds, the (non sprouted) rolled oats, maple syrup from this online source at great prices *
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