Ever since I was a little girl, I’ve found great comfort in puddings. I’m assuming that there are few people who don’t, but perhaps I’m wrong. Whether it be rice pudding or bread pudding or some other kind of pudding, just the mere thought of pudding gives me great solace. It’s the type of comfort food that fills you inside out – falling in the same category as chicken soup and thick, golden skillet cornbread. I like the thick, rich feel of puddings, and knowing that there are few things that can leave me feeling better than a generous helping of pudding made with love.

When I first discovered chia seeds this year, and read about their health benefits – which supposedly include boosting energy levels, stabilizing blood sugar, aiding digestion and lowering cholesterol, among others, I wanted to add chia seeds to everything.

I started throwing a little bit of chia seeds into my salads – mixing them with the vegetables, olive oil, balsamic vinegar and a hint of salt. I also began mixing them in with yogurt as a quick snack. And then I started experimenting mixing them into my muffin batter and made banana chia muffins.

But can I tell you a secret? The proof is in the pudding (pun intended, of course).

Did you know you could make chia pudding with almost no effort at all?

pomegranate-vanilla-cinnamon-chia-pudding-post-2

I’m talking about thick, rich pudding that can be swallowed easily, that fills you and that nourishes you. Best of all, it doesn’t even have to cooked! Does it sounds too good to be true? I’ll prove you wrong.

Let’s talk about the basics of chia pudding.

All that’s required really is to mix chia seeds with a liquid of your choice – be it water, milk, or something else. Leave it to chill overnight in the refrigerator, and let the chia seeds absorb the liquid until they expand and look like tiny bubbles with a black-dot-center. Sounds incredibly simple right? And the fact is that, it is really as simple as it seems.

pomegranate-vanilla-cinnamon-chia-pudding-post

For today’s recipe, I’m mixing chia seeds with milk, honey, vanilla extract and a touch of ground cinnamon. While it is possible to let the mixture rest for just a couple of hours before eating it, I strongly recommend that you leave it overnight to chill in the refrigerator – I personally prefer the thicker consistency that you get after one entire night.

When the chia pudding is ready the next day, top it with fresh, sweet pomegranate seeds and you’re all set with a super healthy and delicious snack. Of course, the beauty of this pudding is that you can top it with whatever fruit you like. You can add strawberries, blueberries, or a mix of any sliced fruit – and the pudding will still be delicious, and just as comforting.

So what are you waiting for?

Go get some chia seeds and make rich, delicious chia pudding right now – you’ll love it I promise!

Pomegranate Vanilla Cinnamon Chia Pudding
Pomegranate Vanilla Cinnamon Chia Pudding

Go get some chia seeds and make rich, delicious chia pudding right now – you’ll love it I promise!

Ingredients

  • 6 tablespoons of chia seeds
  • 2 cups of milk (dairy milk, almond milk, or whichever type of milk you prefer)
  • 4 teaspoons of honey
  • 2 teaspoons of pure vanilla extract
  • 1 teaspoon of ground cinnamon
  • 1 cup of fresh pomegranate seeds

Instructions

  1. In a large bowl, mix chia seeds, milk, honey, vanilla extract and ground cinnamon together. (Make sure to mix the chia seeds thoroughly so you don't end up with chunky chia pudding.)
  2. Let the mixture chill in the fridge overnight in the refrigerator
  3. Divide chia pudding into two portions and serve topped with fresh pomegranate seeds

Notes

Serves 2

http://www.fitbodyhq.com/nutrition/recipes/pomegranate-vanilla-cinnamon-chia-pudding/

FitBodyHQ.com

Felicia Lim

Felicia is a Singaporean who’s currently located in Buenos Aires, also known as the “Paris of South America”. When she’d first moved to Argentina, she found herself grappling with the mysterious concept of cooking. Thankfully, with the help of cooking classes and constant practice in her tiny kitchen, she’s developed a love for cooking and with that, a passion for food blogging.... Read More

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