It’s cold. It’s refreshing. It takes less than 5 minutes to prepare. It makes a great breakfast, snack or dessert. And it’s best served in jars with really cool lids!
I’ve partnered with Mason Jar Lifestyle to share this chia pudding recipe using some of their products. They make all kinds of mason jar accessories, from every kind of lid you can imagine to reusable straws, soap pumps, silicone sleeves, and solar lights! I have put everything they sent me to good use around my household. (And you can snag some with the 10% off coupon katheats!)
Now, back to the chia pudding, which fits four servings neatly into little half pint jars.
I started with frozen mango (which saves a lot of time not having to peel), but of course you can use fresh too!
To the mango add a banana, a cup of milk, cinnamon, and vanilla, and blend.
Meanwhile, put a scant quarter cup of chia seeds into the bottom of each jar.
Chia seeds contain a ton of good-for-you nutrients, including fiber, protein, omega-3 fatty acids, calcium, copper, phosphorus, potassium, and zinc. And I love their texture when soaked in liquid!
Pour your smoothie mixture on top of the seeds, equally between the four jars.
And then give them a big stir to mix the seeds throughout.
Note that there are no added sweeteners in this recipe, but if you like things on the sweet side, you might want to add a drizzle of honey to the mixture.
Chia seeds are also very hydrating, so I had this snack before two of my workouts last week!
Mango Chia Pudding
Ingredients (4 jars)
- 1 cup frozen mango
- 1 cup milk
- 1 ripe banana
- 1/4 tsp cinnamon
- 1/4 tsp vanilla
- 1 cup chia seeds
- Blend all ingredients (except chia seeds) together.
- Add a scant quarter cup of seeds to each jar.
- Pour an equal amount of smoothie mixture into each jar.
- Stir seeds to incorporate throughout.
- Chill for at least 2 hours.