chia seed pudding — mostly whole living

There are so many different ways to make chia seeds, but after many, many, many tries, I think I've found the easiest and tastiest way. For the basic recipe, I do 1/4 cup chia seeds to 1 cup almond or coconut milk. I usually triple this recipe (or quadruple!) on a Sunday and have breakfasts made for the week. I heat it until it is bubbly, then let it boil for a few minutes while stirring. Then I turn off the heat and let it sit on the same burner. It continues to thicken as it cools. One time I had a SUPER ripe, mushy banana I needed to use up, and I actually mashed that in while I cooked the chia seeds and it ended up giving it a really nice sweetness. Now for the fun part: the toppings! Below are some of my favorite chia seed toppings, but the sky is the limit! Hope you find one (or two!) you enjoy.

Trader Joe's grainless granola and dried cherries

Bananas, a spoonful of almond butter, walnuts, and a sprinkle of cinnamon

1/2 cup of applesauce, pecans, spoonful of almond butter, and cinnamon

Pecans, cinnamon, nutmeg and dried cherries

Raspberries, half a banana, and pecans

Applesauce, walnuts and cinnamon

Sometimes I add some pureed pumpkin in with the almond milk when cooking the chia seeds and it was nice for a little change of pace. I topped it with almond butter and walnuts.