Chia Seed Pudding (Printable)
Silky chia seeds soaked in almond milk with maple and vanilla; chill until set and top with berries or chopped nuts.
# What You'll Need:
→ Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk or plant-based milk
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Optional Toppings
05 - Fresh berries such as blueberries, raspberries, or strawberries
06 - 2 tablespoons chopped nuts, such as almonds, walnuts, or pecans
07 - 1 tablespoon unsweetened shredded coconut
08 - Fresh mint leaves
# How-To Steps:
01 - In a medium mixing bowl, thoroughly whisk together chia seeds, almond milk, maple syrup, and vanilla extract until fully incorporated.
02 - Allow the mixture to stand for 5 minutes, then whisk again to evenly disperse seeds and prevent clumping.
03 - Cover the bowl or portion into individual jars. Refrigerate for at least 2 hours or overnight, until the mixture thickens to a creamy consistency.
04 - Stir well before serving, serve chilled with fresh berries, nuts, shredded coconut, or mint as desired.
# Expert Advice:
01 -
- No cooking means you can prep it on busy nights without a sweat.
- It feels like dessert for breakfast, but it’s secretly loaded with nutrients.
02 -
- If you forget the second whisk after five minutes, you’ll end up with gooey lumps no one wants to eat.
- Switching to coconut milk makes this pudding taste almost like a dreamy dessert, and it’s a game changer when you crave extra richness.
03 -
- A metal whisk beats a fork for smoothing out the chia seeds, hands down.
- Layering ripe bananas with the pudding is a hidden gem for natural sweetness and creamy contrast.