Black Sesame Chia Pudding
I love having easy breakfasts that I can make ahead of time, and this takes the classic chia pudding and gives it a deeper, nuttier flavor from the black sesame seeds. It’s a nice little addition that makes the usual version a little more interesting.
Even better, it’s already waiting for me in the fridge when morning comes. Most of the prep takes just a few minutes, and then the chia seeds do the rest of the work as they sit and thicken. Make it the night before, and breakfast is pretty much ready to go.
Toasting and Grinding the Black Sesame Seeds
Black sesame has a rich and earthier flavor, so toasting the seeds first really makes a big difference and brings out their nuttiness before they’re ground and mixed into the pudding.
Add the seeds to a dry skillet over medium heat and toast for about 2–3 minutes, stirring frequently. You’ll know they’re ready when they become fragrant, but keep a close eye on them since they can burn quickly.
Let the seeds cool before transferring them to a spice grinder or small blender. Grind until they’re fine and powdery. They don’t have to become completely smooth, sometimes the small bits of sesame add a nice texture to the pudding!
Making and Serving the Pudding
Once the black sesame is prepared, the rest is pretty straightforward. Combine the ground black sesame seeds with chia seeds, maple syrup, vanilla extract, and your choice of milk. Stir everything together really well, making sure there aren’t any dry pockets of chia seeds at the bottom. Cover and refrigerate for at least 3 hours, I prefer making it the night before and letting it thicken overnight. The chia seeds will gradually absorb the milk and turn the mixture into a thick pudding.
Give it another good stir before serving. If it’s thicker than you’d like, add a small splash of milk until you reach your preferred consistency. You can enjoy it straight from the jar or add your favorite toppings before serving.
It’s also easy to customize the toppings depending on whether you want to keep it simple or make it a little more elaborate. The choices are endless: strawberries, blueberries, raspberries, mango, dragon fruit, bananas, and more all pair nicely with the nutty black sesame flavor. Granola is another favorite of mine because it adds a nice crunch with the creamy pudding.
Black Sesame Chia Pudding
Ingredients
- 2 tablespoons black sesame seeds, toasted and ground
- 1/4 cup chia seeds
- 1 –2 tablespoons maple syrup, depending on desired sweetness
- 1/2 teaspoon vanilla extract
- 1 cup plant-based milk, soy, oak, or almond milk
- fresh fruit, strawberries, blueberries, rasberries, etc
- granola, for topping
Instructions
- Add the black sesame seeds to a dry skillet over medium heat. Toast for 2–3 minutes and stirring frequently until fragrant. Remove from the heat and allow them to cool.
- Transfer the cooled sesame seeds to a spice grinder or small blender and grind into a fine powder.
- In a jar or container, combine the ground black sesame seeds, chia seeds, maple syrup, vanilla extract, and plant-based milk. Stir thoroughly until everything is evenly combined.
- Cover and refrigerate for at least 3 hours or overnight, until the chia seeds have absorbed the liquid and the pudding has thickened.
- Stir the pudding again before serving. If needed, add a splash of milk to loosen the consistency.
- Spoon into a bowl and top with fresh fruit and granola. Or enjoy straight from the jar.