I can’t believe it’s been so long since my last recipe post–we’ll blame moving on that one–but I’m backkkk! The thing I’m most excited about as it relates to these posts is having so much more natural light in our new place. I may have mentioned it before, but did you know 95% of food photos taken in my last place were staged on the bedroom floor? Our living room didn’t have windows–an unfortunate circumstance I let slide due to my bedroom’s monopolization of the only windows in our communal space (here’s more about the space, if you’re curious).
Anyway, it probably doesn’t come as a surprise that I’m thoroughly enjoying our newfound sunlit living space, and have already spent far too much time starting out the window admiring the view (I still can’t believe we have a view…I was convinced we’d be forcibly peering into our building neighbor’s dining nook 15 feet away.) Hopefully this means both more personal decor + cooking content!
Sooo this recipe: I’ve been eating chia seed pudding in some variation for a couple of years, but hadn’t felt confident enough to share anything about it because I really struggled to consistently nail the proportions of liquid to chia seeds. The good news is that I’ve finally figured it out; unsurprisingly, that primarily came from actually measuring out ingredients rather than just eyeballing the amounts. There are many things I’ll forego a measuring device for (read: cinnamon while baking banana bread, olive oil when sautéing, etc.) but chia seeds + the liquid necessary for their pudding is not one of them. Too few chia seeds and your pudding won’t set.
If you haven’t made this before, I’d advise sticking as close to these measurements as possible. I will say that my proportions have varied slightly depending on the type of chia and type of liquid I’ve used, though I really don’t think pro-cooks would say that should be the case. The good news with chia seed pudding is that you can pretty much use it as a blank canvas for whatever toppings you’d like…I personally love adding chocolate chips whenever a sugar craving strikes (pro tip: leave a bag of these in your office drawer.) For now, take advantage of strawberry season while it’s here and let the little guys shine!
Simple Strawberry Chia Pudding
Makes one serving
– 1/3 cup almond milk (I used unsweetened vanilla from Trader Joe’s)
– ~2 tablespoons chia seeds (definitely use at least 2 tablespoons; add a dash more if your pudding isn’t setting)
– dash of vanilla (approx. 1/4 teaspoon)
– generous drizzle of honey
– fresh strawberries
– crushed nuts (walnuts, almonds, etc.)
In a small bowl or jar, combine almond milk, vanilla, and chia seeds. Give it a good shake (if you have a lid) or a solid stir. Stick it in the fridge.
Ideally, plan to leave your pudding in the fridge overnight–it’s great being able to make breakfast the day before!–but you can go with a couple hours if need be. Basically, the seeds and liquid just need to solidify. Check on it about 30 minutes in and give it a good shake…this is the time to add a few more chia seeds if the top half is still really liquidy. Make sense?
Once the pudding is solidified, add your toppings! I frequently add fruit the night before and the dry toppings right before eating. Highly recommend frozen fruit if you have it, too. That’s good to add the night before so the juices melt into the pudding–YUM!
A note that I’ll make this up to three days in advance if I’m using an airtight jar! The internet says it keeps for five days.
Photos by Monica Dutia for Cake & Lilies