I am nuttzo about the texture of chia pudding! If you haven’t tried it, “fluffy” is the best way to describe it. If you have, then you know what I’m talkin’ ’bout! Since we’re in the season of chilled breakfasts and rushed mornings getting to camp on time, I’m all about overnight oats, chia pudding, or a quick smoothie I can take with me in the car.
This recipe is a basic chia pudding with some of the fantastical Blue Majik I bought a few weeks ago stirred in. This stuff is simply blue fun with some bonus nutritional benefits. It’s expensive, and honestly if I didn’t have a reason to want to jazz up foods in beautiful colors (a blog), I’m not sure I’d buy it, BUT spirulina does have its benefits, including antioxidant and anti-inflammatory properties, so it’s good timing for me to take it with all the SI joint pain I’m feeling from this pregnancy. (Read a summary of all its benefits here.) Plus a little goes a loooong way. It’s a great way to naturally turn things magic blue!
Naturally, I prepare the chia pudding in a jar. Add all of your ingredients and then give it a good shake! You can eat out of your jar or pour into a pretty bowl. Or take it with you!
We are also loving the rainier cherries in season right now. They are so flavorful and sweet!
Magic Blue Chia Pudding
Ingredients
- 1/4 cup chia seeds
- 1 cup milk
- Pinch kosher salt
- 1/4 tsp vanilla extract
- 1/2 tsp Blue Majik optional
- 1 tsp maple syrup optional but recommended
Instructions
- Combine everything in a jar or bowl and mix or shake completely.
- Chill overnight in the fridge, or at least 4 hours.
This recipe makes 1 serving that is about 380 calories with 20 grams of fiber + protein. Split into two portions for snack size.
The chia pudding looks so fancy! It must taste real good too! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
The beauty is that it couldn’t be a simpler recipe!!
Chia pudding keeps me satiated for much longer than most breakfasts – but it’s something I have to choke down!! So I tend not to eat it. It’s so slimy.
I love the texture! And yes, it kept me full for hours.
I don’t care for straight-up chia, but I like adding some chia to overnight oats.
Those cherries against the pretty blue looks magical {majikal? ;)}! I love how you presented it as well!
Haha!!
My Husband calls Chia Seeds dinosaur eggs. I can’t wait to show him I can color them blue! So pretty.
What size mason jar did you use for this recipe? Really looking forward to trying it!
I believe it’s the 20 ounce ones. Perhaps 16.
I made this recipe exactly as directed but used green matcha powder instead of the blue majik powder. While it smelled amazing (think green tea iced latte from Starbucks!) it was super watery. Something didn’t set up I guess. I used skim milk because the recipe didn’t specify and that’s what we had on hand. Could that be my problem? I want to eat this so badly! Yours looks so fluffy and delicious.
Hmm I’m not quite sure what might have happened. Could there have been a pocket of chia seeds that clumped together, therefore not maximizing absorption in that spot?
No, I mixed it really well and stirred it too. When I noticed how watery it was I stirred it again and then left it to sit another day. This morning it still is watery 🙁
I’m so sorry. 1/4 cup chia to 1 cup of milk is pretty standard for chia pudding. I suppose it could be the matcha??
Maybe! I thought maybe it needed more for content in the milk. I’ll try again and see. Thanks!
I love chia pudding and make it often but gotta say 1/4 cup chia seeds for one serving will be waaay too much for anyone who doesn’t eat it regularly (cuz 20g or so fiber in one meal can be a little tough on the tummy)
I usually do 2TB chia with 1/4c oats and almond milk plus a splash of vanilla, tiny pinch of salt and add whatever fruit just before eating.
Does the blue spirulina have much taste or smell? Or does it blend in easily?
Not much taste but some smell. I couldn’t taste it in this recipe but when you sniff it it’s a little seaweedish.