I’m the type of person who likes routine, but I’m far from a stickler. There’s days where I like routine because I want to do things without thinking about it. And then there’s days that I forgo the routines and do things out of the ordinary. Lately I’ve been trying to do more things out of the ordinary, and it has changed my perspective on things from my work life, personal life and even this blog. Switching things up every now and then, really allows you to learn more about yourself. It helps you to figure out what you like, don’t like, what you’re open to and what you’re not open to.
One of those things that I have not been open to for a long time was Chia pudding. I’ve been using Chia seeds for years now in my smoothies and baking, but when it comes to Chia pudding I stayed away because of the look and texture of it. Chia seed has great benefits among those being loaded with fiber, protein and Omega-3 fatty acids. So adding them to your diet can be very beneficial to your health. So this week I decided to finally give in and try it.
Chia pudding is probably the most simple and easiest no cook recipe out there, but in order to get the right consistency it takes a while. I kept mine refrigerated for about 24hours but you don’t have to go to that extreme if you’re short on time. Once you have the basics down, it’s pretty much a free for all. The possibilities are endless when it comes to the different combos you can create. If you’re like me and you have texture issues, toppings aren’t optional its actually recommended. Check out the recipe below:
Cranberry Nut Chia Pudding
- Chia Seeds
- Almond Milk
- Almond Extract
- Raw Cane Sugar (any sweetener of your liking)
- Dried Cranberries
- Chopped Pecans
- Granola (optional)
In a bowl or jar, mix the Chia seeds, Almond milk, Almond extract and Sugar until everything is evenly mixed. Cover and let sit in the fridge until you get the desired consistency. Sprinkle dried cranberries, pecans and the granola of your choice.