Chia Seed Pudding (Printer-friendly)
Silky chia pudding with almond milk, maple and vanilla. Chill until thick; serve with berries, nuts or coconut.
# What You’ll Need:
→ Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 2 tablespoons maple syrup
04 - 1 teaspoon pure vanilla extract
→ Optional Toppings
05 - Fresh berries (e.g., blueberries, raspberries, or strawberries)
06 - 2 tablespoons chopped nuts (almonds, walnuts, or pecans)
07 - 1 tablespoon unsweetened shredded coconut
08 - Fresh mint leaves
# How to Make It:
01 - In a medium mixing bowl, thoroughly whisk together chia seeds, almond milk, maple syrup, and vanilla extract until evenly blended.
02 - Allow the mixture to rest for 5 minutes, then whisk again to ensure seeds do not clump.
03 - Cover the bowl or portion the mixture into jars. Refrigerate for a minimum of 2 hours, or overnight, until a thick, creamy consistency is reached.
04 - Stir the pudding well before serving. Present chilled with fresh berries, chopped nuts, coconut, or mint as desired.
# Expert Tips:
01 -
- This pudding is like a secret breakfast that feels more like dessert, but is packed with nutrition.
- It's endlessly versatile, depending on which fruits or toppings you have on hand.
02 -
- I once tried to rush the chilling time and ended up with a soupy mess, so patience truly pays off here.
- Stirring after five minutes really keeps the seeds from clumping at the bottom — skip this and you'll notice!
03 -
- Letting the pudding rest overnight really deepens the flavors and ensures every spoonful is thick and silky.
- A tiny sprinkle of sea salt before chilling brings out the vanilla and maple tones even more.