Chia Seed Pudding (Printer-friendly)
Silky chia seeds soaked in almond milk and maple syrup, chilled overnight for a quick, nutritious breakfast or dessert.
# 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 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 Guide:
01 - Whisk together chia seeds, unsweetened almond milk, maple syrup, and pure vanilla extract in a medium mixing bowl until uniformly blended.
02 - Allow the mixture to rest for 5 minutes, then whisk again thoroughly to break up any potential clumping.
03 - Cover the bowl or portion the mixture into individual jars. Refrigerate for a minimum of 2 hours, or overnight, until the texture becomes thick and creamy.
04 - Stir the pudding before serving, and garnish with fresh berries, chopped nuts, shredded coconut, or mint leaves as desired.
# Expert Advice:
01 -
- You can mix everything in one bowl and let the fridge do the work—no stove or blender required.
- It’s a little breakfast magic that feels like dessert but keeps you full all morning.
02 -
- If you skip the second whisk after five minutes, you’ll end up with clumpy pudding and regret it later.
- Switching to coconut milk makes it super creamy—almost dessert-like—even if you use less sweetener.
03 -
- Weigh or measure your chia seeds for consistent texture; eyeballing can make or break the set.
- A touch of citrus zest or a swirl of yogurt on top is the secret for café-worthy results.