Chia Seed Pudding (Printable Version)
Silky chia seeds soaked in milk with maple and vanilla; make-ahead, vegan, gluten-free breakfast or dessert.
# Ingredient List:
→ Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk or alternative 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
# How to Make:
01 - In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until the mixture is thoroughly blended.
02 - Allow the mixture to rest for 5 minutes, then whisk again to ensure an even distribution of chia seeds and prevent clumping.
03 - Cover the bowl or portion the mixture into individual jars. Refrigerate for at least 2 hours, or overnight, until a thick and creamy consistency develops.
04 - Stir the pudding to refresh texture before serving. Top with fresh berries, chopped nuts, shredded coconut, or mint as desired. Serve chilled.
# Expert Tips:
01 -
- It feels like dessert but is secretly good for you in the best way.
- You can personalize it endlessly—every batch adapts to your cravings or whatever fruit happens to be ripest.
02 -
- Once I forgot to stir a second time, and ended up with crunchy lumps—learned my lesson there.
- Chilling overnight really brings the flavors together, and the texture reaches peak creaminess.
03 -
- Stir twice early on—clumps of chia seeds are nobody’s friend.
- Vanilla extract is the not-so-secret weapon for dessert-level flavor without extra sweetness.