Chia Seed Pudding (Printable)
Creamy chia pudding from soaked seeds in almond milk, sweetened with maple and chilled.
# What You Need:
→ Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk or preferred 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
# Directions:
01 - In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until fully blended.
02 - Allow the mixture to rest for 5 minutes, then whisk again thoroughly to ensure an even consistency and prevent clumping.
03 - Cover the bowl or portion into individual jars. Refrigerate for at least 2 hours, or overnight, until the mixture thickens to a creamy texture.
04 - Stir well before serving. Present chilled, garnished with fresh berries, nuts, shredded coconut, or mint as desired.
# Expert Suggestions:
01 -
- Even on your sleepiest mornings, it comes together with almost no effort – like a delicious reward for thinking ahead.
- It's endlessly customizable based on whatever fruit or milk you happen to have on hand, making it the least fussy treat in your kitchen.
02 -
- Skipping the second whisk leads to clumpy pudding—I've made that mistake more than once when distracted.
- Letting it chill overnight deepens the flavor and gives the creamiest texture—you'll notice the difference with just a little extra patience.
03 -
- Make sure to taste and adjust your sweetness before chilling—it’s easier than trying to fix it later.
- For picture-perfect layers in parfaits, refrigerate the pudding separately, then spoon it with fruit the next day.