Chia seeds are so much more than that joke–y pet thing–y that gets re–gifted at the office holiday grab-bag. (You know who you are, re-gifters.) These tiny mighty–mites are packed with protein, omega–3 fatty acids and fiber, plus they make a crazy delicious no-cook pudding and that's no joke. The chia seeds swell and absorb the milk, expanding to twice or more their size. If almond milk isn't your thing, there are lots of others to choose from. Soy, coconut, hemp, oat, rice or even cow's milk all work, though you may need to adjust the sweetness level depending upon the amount of sugar each contains. Just combine all the ingredients in a jar, shake, chill overnight and in the morning you have a creamy rice pudding–like breakfast. Serve it with fresh berries, crunchy granola and chopped almonds for total deliciousness!
Make-Ahead Note: The pudding can be refrigerated for up to 4 days.
- 2 1/2 cups vanilla almond milk
- 3 tablespoons honey, plus more for serving
- 1/2 cup chia seeds (3 ounces)
- 1/2 cup dried tart cherries, coarsely chopped
- 1/2 teaspoon finely grated lemon zest
- Fresh berries, granola and chopped toasted almonds, for serving
In a quart-size jar, combine the almond milk and honey, seal and shake well to combine. Add the chia seeds, cherries and lemon zest, seal and shake to combine. Refrigerate until very thick and pudding-like, about 4 hours or overnight, shaking occasionally to be sure the chia seeds are evenly dispersed. Serve the pudding with fresh berries, toasted almonds and a drizzle of honey.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.