Chia Seed Pudding (Print)
Chilled chia pudding set with almond milk and maple, finished with berries and nuts for a nourishing treat.
# What You’ll Need:
→ Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk or preferred 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 including almonds, walnuts, or pecans
07 - 1 tablespoon unsweetened shredded coconut
08 - Fresh mint leaves
# How To Make:
01 - In a medium mixing bowl, whisk chia seeds, almond milk, maple syrup, and vanilla extract vigorously until fully blended.
02 - Allow the mixture to rest for 5 minutes, then whisk thoroughly once more to prevent clumping.
03 - Cover the bowl, or divide the mixture into jars or containers. Refrigerate for at least 2 hours, or overnight, until the texture is thick and creamy.
04 - Stir well before serving. Present chilled with your choice of fresh berries, nuts, coconut, or mint as a garnish.
# Expert Tips:
01 -
- This pudding basically prepares itself while you get on with your day—it’s the ultimate set it and forget it breakfast or dessert.
- The toppings are a playground for creativity and leftovers—use whatever fresh fruit or nuts you find hiding in the fridge.
02 -
- If you skip the second whisk, you might find a clump waiting for you at the bottom—trust me, it’s worth the extra thirty seconds.
- Switching to coconut milk one morning made everything silkier and way more dessert-like—now I swap milks depending on what’s open in the fridge.
03 -
- Sift your chia seeds before using if you bought them in bulk, as a lot of dust or tiny husks can sink to the bottom.
- A tiny pinch of salt makes the sweetness pop—something I discovered entirely by accident one sleepy morning.