Chia pudding is one of our family's go-to picks for breakfast, but did you know it also makes for a nice cold lunch or snack option to help cool down on a hot day?
With the crazy back-to-school season in FULL FORCE right now, this easy crowd-pleaser is one of our go-to snacks! Kids and adults both love it any time of day.
Chia Pudding for an After School Snack or Lunch
The recipe is as easy and as versatile as they come. Simply mix up chia seeds and milk (almond, coconut, or regular) with some Truvia® Natural Sweetener and layer that in a mason jar with almond butter, honey, blueberries, nuts, coconut flakes and more for a colorful on-the-go treat.
You can easily cap this and tote it along in a cooler for a tasty on-the-go meal that's low in prep time and high in flavor. Our family loves to take this to the park for an after school snack.
Truvia is a calorie-free stevia sweetener that perfectly sweetens coffee, baked dishes, sauces – or our favorite chia pudding! For our chia pudding, we make individual cups with the packets so we can sprinkle it straight into half-pint mason jars and reduce dishes. Less fuss, more play time!
- 1/2 cup coconut milk
- 1 tbsp chia seeds
- 1 packet Truvia Natural Sweetener
- 2 tbsp almond butter
- 2 tbsp coconut flakes
- 2 tbsp nuts
- 2 tbsp blueberries
- In a half-pint mason jar, stir together coconut milk, chia seeds and Truvia Natural Sweetener.
- Let sit in the refrigerator, covered for 4 hours OR attach a blender cap to the mason jar and blend to thicken immediately.
- Layer almond butter, coconut flakes, nuts and blueberries on top of chia pudding.
Chia seeds bulk up when liquid is added to them, creating a tapioca pudding-like texture that parents love because it is a better-for-you treat that kids enjoy eating. We like to mix them with full-fat coconut milk, but this works well with almond milk, reduced-fat coconut milk, rice milk, cashew milk, cow milk…basically any milk or liquid!
If the tapioca chia pudding texture isn't your jam, you can easily blend them to smooth it out a bit. We love the texture, but it does take a while to thicken (about four hours in the fridge) and I sometimes actually screw a blender blade right onto the bottom of the mason jar and blend it up to make it thicken quickly when I'm in a hurry.
I tend to just dig in and eat top-to-bottom, with all of the ingredients of the chia pudding kind of revealing themselves slowly like in an acai bowl. My kids like to stir it all up, for a more consistent flavor throughout. The sweetness of this chia pudding is perfect for kids and adults alike! One of the cool things about Truvia being sold in packets, though, is that you can easily bring some extra along and stir it in to sweeten individual dishes to each kids' liking.
Have you ever made chia pudding? How about any recipes with Truvia?