Chia pudding has the reputation of being good for you, which, sadly, isn't the same thing as being good. The texture can be pleasant in an unusual, crunchy-wet way, but the flavor is faint unless you help it along. While there are a host of ingredients that will elevate chia seed pudding, vanilla happens to be the easiest way to pull it from "functional breakfast" to something that you might actually enjoy eating, and you probably already have a bottle in your pantry.
Vanilla extract adds a little luxury, perfuming the jar as the alcohol carries the aromatic compounds into the liquid, and the fragrance softens the slight bitterness of chia seeds. Because we are well-trained to taste vanilla as "dessert," even a tiny splash, like a quarter teaspoon or less per serving, makes the pudding taste fuller without extra sugar. It works best when added at the beginning rather than stirred in the next morning; the overnight rest gives the seeds time to infuse and take on the flavor rather than leaving it to sit on the surface. You can also use fresh-scraped pods, if you're fancy.
Pairing vanilla with fat is also important, because it allows the subtle aromas of the spice to come through. Coconut milk brings the richness of healthy fats that people might try to imitate with oat milk, while whole-milk yogurt will give the pudding a tangy backbone and a probiotic boost. Cashew milk creates creaminess, and a spoonful of cream, from a cow or a coconut, thickens the whole thing. After whisking the seeds into the liquid, wait ten minutes and whisk one more time to prevent clumps, then chill overnight. The result is more like custard by choice than dutiful health food, so it's a good habit you might actually stick to.
Now, add a little bit of spice
A long soak makes chia seeds digestible and their benefits therefore bio-available, which means your body can actually use them. Chia seeds cover the superfood bases with soluble fiber, plant protein, and omega-3s, but they also benefit from contrast, so once you've built the base, the rest is about adding intrigue.
A spoonful of macerated berries adds the brightness and benefits of antioxidants, one or two chopped Brazil nuts add textural distinction, some magnesium, and a daily dose of selenium, an essential mineral most people don't get enough of. Cacao nibs can add flavonoids, more antioxidants and a crunchy, complex bitterness, if that's your thing; maple syrup or raw honey will increase sweetness to balance that out. A pinch of cinnamon or cardamom spice up the joint. Maybe some homemade, freshly-ground pumpkin pie spice if you're feeling festive. Chia seed pudding can have about 20-40 grams of protein depending on which bells and whistles you're including, but if you really want to move the needle, a scoop of protein powder or collagen dissolves easily into the base without changing the texture (much).
What you'll get in the morning is still chia pudding, but now it tastes and smells like something you will look forward to eating. A breakfast that tastes good is easier to return to, and that consistency does more for your health than any single ingredient. Vanilla is an accessible, low-stakes place to start, but once you get the hang of zhuzhing up your chia seed pudding, the possibilities are endless, and variety is the spice of life.
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Read the original article on Tasting Table.