While in Maui, I rediscovered my love for Chia seed pudding. I saw it on the menu at Longhi’s — a place that has excellent breakfast, and thought I would try it. Woo, was I happy I did. So creamy and sweet, topped with fresh blueberries… Perfect for a hot, tropical morning.

For those of you who haven’t tried it, or want to make it at home, it’s very easy! On top of that, it’s healthy too!

Chia seeds, once mixed with liquid, form a gel like consistency that solidifies them into a pudding-like state. It’s that easy!

Even better, Chia seeds are found in the bulk aisle of almost every natural food store or co-op. Meaing there is no plastic packaging required if you bring your in tote bag! And Chia seeds are very inexpensive, like $2.50 per pound!

And theyre healthy! Chia seeds they’re packed full of good things like omega-3 fatty acids, protein, fiber, antioxidants, and calcium.

Here’s a really basic recipe for Chia pudding. Think of it like a blank canvas you get to decorate with your favorite fruits and toppings.

Basic Chia Pudding

Ingredients:

Almond or any nut or soy milk, coconut cream, smoothies, (coconut milk is my personal favorite) glass or cardboard, avoid tetrapacks!

Chia seeds bulk aisle

Optional:

Something sweet like sugar, honey, maple syrup, stevia… Anything you can find plastic free. (Maple syrup is my favorite)

Directions:

Mix ingredients together until blended and Chia seeds evenly coated. Pour into serving cups or bowls. Refrigerate overnight.

After 8-12 hours, top with fruit, coconut flakes, nuts, seeds, chocolate shavings … Be creative!