Creamy Chia Pudding (Printer-friendly)
Creamy wholesome pudding featuring nutrient-dense chia seeds, customizable with fruits, nuts, and sweet toppings for any time of day.
# What You'll Need:
→ Base Chia Pudding
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk or any plant-based milk
03 - 2-3 tbsp maple syrup or honey
04 - 1/2 tsp pure vanilla extract
05 - Pinch of salt
→ Optional Toppings & Variations
06 - 1 cup mixed fresh berries
07 - 2 tbsp shredded coconut
08 - 2 tbsp chopped nuts such as almonds, pistachios
09 - 1/2 cup diced mango or pineapple
10 - 1 tbsp cacao nibs or dark chocolate shavings
11 - 2 tbsp nut butter such as almond, peanut, cashew
# How To Make It:
01 - In a mixing bowl, combine chia seeds, almond milk, maple syrup, vanilla extract, and salt. Whisk vigorously until seeds are completely dispersed and no clumps remain.
02 - Allow the mixture to rest for 5 minutes at room temperature, then whisk again to break up any initial clumping and ensure even distribution.
03 - Cover the bowl and refrigerate for at least 2 hours, preferably overnight, until the pudding achieves a thick, creamy consistency.
04 - Stir the chilled pudding thoroughly before serving. Divide evenly into four bowls or jars and add desired toppings such as fresh fruit, coconut, nuts, or chocolate.
# Expert Tips:
01 -
- It takes five minutes to make and you wake up to breakfast waiting for you
- The texture is like having dessert for breakfast without the guilt
- You can change the flavors daily and never get bored
02 -
- The second whisk after five minutes is non negotiable or you will have gelatinous lumps
- It keeps in the refrigerator for five days so you can meal prep like a pro
- The pudding thickens as it sits so if it seems thin at first trust the process
03 -
- Use a jar with a tight lid and shake it instead of whisking for easier cleanup
- Double the recipe on Sunday and you have breakfast sorted for the work week