Chia Seed Pudding Recipe
If you’ve been around here a while, you know I love sharing things that make life feel a little easier, and lately, that’s included making small, realistic changes for my health. I’ve been focusing on getting more fiber as part of my health and wellness journey with Velocity Health, and let’s just say it’s been… educational.
For example: I tried drinking psyllium husk in water, and I literally gagged. Like, full-body reaction. Not my finest moment.
But then I had the idea to add psyllium husk into my chia seed pudding and it was a game changer. The texture stayed thick and satisfying, and the flavor is totally normal. Even delicious.
This chia seed pudding is packed with fiber, has a subtle sweetness from maple syrup, and keeps me full until lunch. I make a batch every few days and mix it with Greek yogurt, berries, pumpkin seeds, and a sprinkle of granola for the perfect morning meal.
Fiber-Packed Chia Seed Pudding
Ingredients:
4 tbsp chia seeds
1 tbsp psyllium husk
1 cup almond milk
1 tsp vanilla
1 tbsp cinnamon
1 tbsp maple syrup
Directions:
Add all ingredients to a glass container with a lid.
Stir well to combine.
Cover and refrigerate for at least 4 hours or overnight.
For a smoother texture, give it another stir after a couple of hours.
If you like a creamier consistency, add a splash more almond milk. (I prefer mine a little more gelatinous.)
Makes: about 3 servings
How I Serve It
In the morning, I take about ⅓ - ½ of the chia seed pudding and mix it with:
½ cup Greek yogurt
¼ cup raspberries
¼ cup pomegranate seeds
¼ cup pumpkin seeds
¼ cup sliced almonds
It’s the perfect mix of fiber, protein, and healthy fats! Plus it’s colorful, crunchy, and satisfying. It’s honestly one of the easiest (and best-tasting) ways I’ve found to start the day.
It’s proof that healthy doesn’t have to be complicated or gross. Sometimes it just takes one small tweak… or in my case, hiding psyllium husk in pudding.