Four ingredients are all it takes to make kefir chia pudding. Start with organic whole milk kefir and lightly sweeten it with pure maple syrup and vanilla. Whisk in chia seeds and pop the mixture into the fridge. After about 20 minutes the chia seeds absorb the kefir and the mixture thickens. That’s it- a simple kefir chia pudding recipe. Top with fresh berries, then grab a spoon and dig in.
Kefir Chia Pudding Recipe
1 cup organic whole milk plain kefir
2 to 3 teaspoons pure maple syrup or honey
1/4 teaspoon pure vanilla
3 tablespoons chia seeds
Fresh fruit such as strawberries, blueberries or sweet cherries
Chopped toasted almonds
Toasted coconut flakes
In a medium bowl whisk together kefir, maple syrup and vanilla. Add chia seeds; whisk to combine. Refrigerate about 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened the chia pudding is ready to eat. The chia pudding can also be spooned into individual bowls and stored in the refrigerator for a day or two. Add desired toppings before serving.
Makes 2 servings
Tip: This kefir chia pudding is very lightly sweetened. If you love sweet more than tang, taste and adjust sweetness level of the kefir mixture before adding the chia seeds. Or, add a drizzle of additional sweetener as a topping.More chia recipes:
Pumpkin Chia Pudding
Mixed Berry Chia Smoothie
Vegan Chia Pudding from Eating Clean Recipes
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Chia pudding is one of my favorite breakfast recipes. It’s easy to put together and can be made a day or two ahead. Top with some fruit and you’ve got a satisfying grab-and-go breakfast.
If you’re not familiar with chia pudding, here’s a quick primer. Chia pudding is made by whisking chia seeds into a flavorful liquid. Given time and periodic whisking, the chia seeds soak up the liquid and form a gel. The result is a thick pudding with a chewy texture from the chia seeds. I find chia pudding to be more satiating than traditional pudding because of the texture the chia seeds provide. Plus, chia seed pudding is best when loaded with fresh toppings like fruit and nuts.
This chia pudding recipe is made with pumpkin, Greek yogurt, almond milk and spices. If you’re looking for a vegan pumpkin chia pudding or basic vanilla chia pudding check out my other chia seed pudding recipes.
Simple Pumpkin Chia Pudding Recipe
1/2 cup pure pumpkin puree (homemade or canned)
3/4 cup plain Greek yogurt (I prefer full-fat or 2%)
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
1/2 teaspoon pumpkin pie spice or ground cinnamon
1/4 cup chia seeds
Chopped fresh apple
Additional pumpkin pie spice
In a medium bowl whisk together pumpkin, yogurt, almond milk, maple syrup, vanilla and pumpkin pie spice. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened, spoon the chia pudding into 4 small glasses. Cover and refrigerate at least 1 hour to thicken the pudding. (The pudding can be stored in the fridge up to 2 days.)
Add desired toppings before serving. My favorite way to serve the pudding is topped with a chopped fresh apple and a sprinkling of pumpkin pie spice. Another option is topping with toasted coconut and pecans.
Makes 4 servings