This chia seed pudding is made with homemade almond milk, fresh pomegranate seeds, goji berries, coconut flakes and mint. It’s very nourishing and flavorful, and makes a delicious breakfast or snack. I kept this chia seed pudding pretty simple but you could easily add other goodies such as chopped walnuts and lime zest.
I love chia puddings! Seriously. I have them a few times a week. They are so nutritious and filling. Did you know that chia seeds are a superfood? Yes, they are packed with vitamins and minerals, fiber, antioxidants and essential fatty acids. They are similar to flax seeds but unlike flax, they don’t need to be grounded for the nutrients to be absorbed. So there is no need to grind them or buy them grounded.
Pomegranate are a red fruit that is commonly seen during fall and winter. It’s a nutrient dense food that is rich in phytochemical compounds. Pomegranates are very high in antioxidants and fiber, and are known to lower cholesterol and blood pressure, as well as have anti-cancer properties. Seeding a pomegranate can be tricky at first but don’t discourage, it gets easier after having seeded a few.
This pomegranate chia seed pudding is vegan, gluten and soy-free.
- 2 Tbsp chia seeds
- 1 cup almond milk, preferably homemade or unsweetened
- 2-3 Tbsp pomegranate seeds
- 1 Tbsp goji berries
- 1 Tbsp coconut flakes
- Fresh mint leaves, minced
- In a small bowl, add chia seeds and cover with milk. Stir with a fork to distribute the seeds and let it sit for a few minutes to allow the seeds to absorb the milk.
- Add remaining ingredients, mix if you like, garnish with mint and serve.