Do you eat chia?! If not…you should be. This power-packed superfood is a staple in our home! I’m so thankful for this recipe from my friend Brandy at The Grateful Chef. We make several batches of this simple and delicious snack each week and store it in quart-sized mason jars in the fridge.

But before I share the recipe…let’s talk about WHY you should be eating it. Here are a handful of fun facts for ya:

High in antioxidants, fiber, magnesium, iron, calcium, fiber, phosphorus, and zinc.
Complete protein, containing all nine essential amino acids that cannot be made by the body.
Acts as an anti-inflammatory and can help with pain.
Lasts 4-5 years without refrigeration when stored in a cool, dry spot.
Combats dehydration.
Provides sustained energy.
Helps with weight loss.

Chia is not a new fad…it’s been around for ages! It really started to gain popularity with the book “Born to Run”. Chia seeds are “the indigenous (and seemingly magic) dietary staple of the Tarahumara Indians, a tribe of super-runners in the savage Copper Canyons of Mexico, who can chalk of hundreds of miles with virtually no rest.” (*). So amazing! As a side note, I actually LOVED this book…and started running again after I read it!

There are many ways to prepare chia. We love this pudding, but we also put it in smoothies, use it as egg replacer when needed, and make a “gel”. The fastest way to ingest it is to add 1/4 cup chia to 1 cup of liquid (juice, kombucha, or water). Traditionally, it would be made into a drink called Chia Fresca. It’s crazy, but even just water and chia tastes amazing with blueberries and honey added to it! And of course, you can even sprout it. Remember “ch-ch-ch-CHIA”? I’m pretty sure that was way back in the 80’s for you young pups…but I always wanted one! LOL!

Ok…here’s the recipe we use the most:

1 can (13.5 oz) full fat coconut milk
2 cups almond milk
1/2 tsp vanilla
3 Tbsp pure maple syrup
1/2 cup + 2 Tbsp chia seeds

In a bowl, combine the coconut milk, almond milk, vanilla, and pure maple syrup. Whisk together until combined. Slowly stir in chia seeds…whisk for 30 seconds and place bowl in fridge for 10 min. After 10 min, whisk again, incorporating all the chia seeds that are starting to gel. Place back in fridge. After 50 min. stir one more time. Store in a jar in the fridge.

Fill bowls and top with fresh fruit and a swirl of extra maple syrup. Enjoy!