Meals and snacks in glass jars are so #ontrend right now. I get it – they’re totally Instagrammable and you can take them anywhere!
But that’s not the only reason to make this amazing chia pudding recipe.
It can be made from just 2 base ingredients in your pantry (magic!), it’s super filling, rich in good fats, and you can get creative with any toppings you want. I like raspberries or blueberries, but I have a long list of others at the end of the post you can try out.
2-INGREDIENT CHIA PUDDING
- 400ml (1 standard can) coconut milk
- 4 tablespoons chia seeds
- ½ cup water
- In a large bowl, mix base ingredients. Stir really well to make sure all the chia seeds (which get thicker as you go) are mixed in properly.
- Pour into individual jars/containers and let set in the fridge for 10-20 minutes.
- When firmer, remove from fridge and top with other ingredients as below.
Base recipe variations
- To make it chocolately, add 2 tablespoons of cacao powder.
- To make it sweeter, add 2 tablespoons of rice malt syrup or honey. I don’t use this, but my husband prefers his with it. But I find if you add lots of toppings, particularly fruit like blueberries or mango, it’s really not needed.
Anything you like! I use whatever I have in my pantry, fridge or freezer at the time. Here’s a starting list, but feel free to get creative:
- Fresh or frozen berries (blueberries, raspberries, strawberries)
- Other fresh or frozen fruit (mango, passionfruit pulp, pomegranate seeds)
- Nuts (pecans, hazelnuts, flaked almonds)
- Seeds (sunflower seeds, pumpkin seeds, hemp seeds)
- Shredded or flaked coconut
- Coconut or Greek yoghurt
- Homemade granola or muesli
- Other random-but-awesome stuff: mint leaves, bee pollen, cacao nibs, dried goji berries.
If you give it a go, feel free to leave me a comment or tag me on Instagram @jenna.westphal and #jennawestphal so I can see how you went and give you a repost.