One of my favorite treats is a chia seed pudding, and I love experimenting with different flavors. This was a holiday inspired flavor; I figure if the flavor has a latte option, it can be a chia pudding too.
This flavor has a subtle taste and is not overwhelming. The sweet caramel flavor is mixed with the slight bite of the salt and crunch of the pretzel. The chia pudding is the typical substance of the other chia puddings that I make, but this flavor allows you to taste that basic taste of the vanilla almond milk and chia seed. This is truly the most basic of my chia seed pudding recipes but still as good!
If you haven’t jumped on the chia bandwagon yet, here is why you should include chia seed in your diet:
- Low calorie for the amount of nutrients
- Loaded with antioxidants
- High protein and fiber
- High in omega 3 fatty acids
- Include calcium, phosphorus, and magnesium that help with bone health.
My husband eats chia pudding most mornings for breakfast, where I like too have it later in the morning, and my kids snack on in the afternoon or even before bed. Chia pudding is so versatile and can be perfect for any time of day.
- 2 cups chia seed
- 4 cups almond milk – I use Kirkland unsweetened vanilla almond milk
- 1/4 cup caramel syrup (substitute low-calorie or light)
- 1/4 cup caramel protein (optional or substitute vanilla protein)
- 1/4 cup pretzels
- Salt and caramel for topping
- YIELDS: 8 servings (can vary)
- Use immersion blender to combine chia seed, almond milk, caramel, and protein powder into a smooth mixture.
2. Use ziplock back and cut the corner of it to fill up 8 mason jars with about a 1/4 of a cup of the mixture.
3. Top with a teaspoon of caramel and a dash of salt
4. Add crunched pretzels when ready to serve or the pretzels will become soggy.