4 Ingredient Chia Pudding

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Healthier 4 Ingredient Chia Pudding that’s packed with 15g of fibre. This is one of my most favourite breakfasts and for those of you who love my mango chia seed pudding, you will love this too. Chia seeds are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. If you love pudding or that “ tapioca-like” texture you will absolutely love this. The recipe makes 2 smaller portions or 1 large one. You will need

4 Ingredient Chia Pudding

Healthier 4 Ingredient Chia Pudding that’s packed with 15g of fibre. This is one of my most favourite breakfasts and for those of you who love my mango chia seed pudding, you will love this too. Chia seeds are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. If you love pudding or that “ tapioca-like” texture you will absolutely love this. The recipe makes 2 smaller portions or 1 large one. You will need:
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Ingredients 

  • 3 tablespoons chia seeds
  • 1 tablespoon maple syrup
  • 1 cup milk of choice — I use my homemade almond milk
  • any berries or toppings

Instructions 

  • Add the chia seeds, maple syrup, and milk to a glass or mason jar.
  • Stir really well, wait 5 minutes for it to thicken and stir well again. Stirring it twice will prevent clumping.
  • Refrigerate until it thickens anywhere from 2- 8 hours or until it reaches desired texture.
  • Once it’s done you can top it off with additional sweetener or any toppings you like.
  • You can definitely prep these and make a bigger batch as it will last 3-4 days in the fridge. Enjoy and follow for more.

Video

Notes

You can blend or purée strawberries or any fruit you love and add it on top too. You can use any unsweetened milk like oat, cashew, almond, coconut, etc. Feel free to use maple syrup, honey or agave . Any liquid sweetener will work.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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