How good are chia puddings? I love them for breakfast and you can always mix and pair them with a variety of ingredients. We currently have a lot of dairy from our friends at Burraduc Farm so in this recipe I’ve used some of their buffalo milk, otherwise I would use some almond milk (homemade). This super creamy milk works perfectly with strawberries and some crunchy pistachios. Making chia pudding is super quick and here I’ve made 3 pot jars so you can make this batch and have breakfast prepped for 3 days or share with your family for a lovely summery breakfast. Recipe below!
Makes 3 small jars
3/4 cup chia seeds
2 cups milk of your choice (I used fresh buffalo milk from burraduc farm)
1/2 vanilla pod
2 cups of strawberries (cut in half)
1 cup of pistachios
2 tbsp of sweetener (I love maple syrup in this)
- In a medium sized bowl soak the chia seeds and vanilla beans in the milk. Use a fork or a small whisk to stir it around every 10 minutes or so. Soak up to 1 hour. Minimum 30 minutes.
- Add your sweetener if you like (or have it without) after the mixture has thickened.
- Fill the jar with the chia mixture halfway up and then evenly scatter the strawberries over the surface. Add more of the chia mixture until the jar is full. Top with more strawberries and pistachios.
- That is it! Your chia pudding is now done. Enjoy.