Chia Seed Pudding (Printable)
Creamy chia made with almond milk and maple, chilled until thick; top with berries, nuts, or coconut.
# What You Need:
→ Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk or any plant-based or regular 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
# Directions:
01 - In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until fully blended.
02 - Let the mixture sit for 5 minutes, then whisk again to minimize clumping and ensure even distribution of chia seeds.
03 - Cover the bowl or distribute mixture into individual jars. Refrigerate for a minimum of 2 hours or overnight until the pudding develops a thick, creamy texture.
04 - Stir thoroughly before serving. Present chilled with choice of fresh berries, chopped nuts, shredded coconut, or mint leaves as garnish.
# Expert Tips:
01 -
- It feels like dessert but secretly delivers a plant-based power boost.
- You can prep it the night before and wake up to breakfast already done.
02 -
- I once forgot the second whisk, and the seeds stuck together like little islands—always whisk twice.
- Letting it sit overnight makes the texture even silkier and thicker.
03 -
- Chia pudding thickens as it sits, so don’t be alarmed if it starts out soupy.
- A clear jar shows off those pretty layers and lets you check the consistency at a glance.