Chia Seed Pudding (Printable)
Soak chia seeds in almond milk with maple and vanilla, chill until thick; top with berries or nuts.
# What You Need:
→ Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk or alternative plant-based or dairy 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 including almonds, walnuts, or pecans
07 - 1 tablespoon unsweetened shredded coconut
08 - Fresh mint leaves
# Steps:
01 - In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until thoroughly blended.
02 - Allow the mixture to sit for 5 minutes, then whisk again to ensure the seeds remain evenly distributed and do not clump.
03 - Cover the bowl or divide the mixture among individual jars. Refrigerate for at least 2 hours, or overnight, until the texture becomes thick and creamy.
04 - Stir well before serving. Present chilled, garnished with your preferred combination of fresh berries, chopped nuts, shredded coconut, or mint leaves.
# Expert Advice:
01 -
- You can prep it ahead and breakfast feels effortlessly fancy.
- The toppings let everyone at the table make it totally their own.
02 -
- If you don’t whisk twice, the chia seeds clump together—learned this after an unexpectedly gloopy first attempt.
- Letting it sit overnight makes the creamiest texture and best flavor—don’t rush the chill time.
03 -
- A little patience goes a long way: overnight chilling results in the best pudding.
- Always whisk twice—the texture is everything and this simple move ensures every spoonful is perfectly creamy.