Chia Seed Pudding (Print Version)
Silky chia pudding soaked in almond milk, sweetened with maple and topped with berries, nuts, or coconut.
# What You'll Need:
→ Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk or preferred 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 almonds, walnuts, or pecans
07 - 1 tablespoon unsweetened shredded coconut
08 - Fresh mint leaves
# How to Make It:
01 - Add chia seeds, almond milk, maple syrup, and vanilla extract to a medium mixing bowl. Whisk until fully blended.
02 - Allow the mixture to rest for 5 minutes, then whisk again to ensure seeds do not clump together.
03 - Cover the bowl or portion the mixture into jars or containers. Refrigerate for a minimum of 2 hours or overnight until the texture becomes thick and creamy.
04 - Stir before serving and top with selected berries, nuts, coconut, or fresh mint as desired.
# Expert Advice:
01 -
- It takes five minutes of hands-on time, so nobody will know you just stirred and walked away.
- The make-ahead magic means breakfast (or dessert) is waiting for you whenever cravings hit.
02 -
- If you skip the second whisk, you’ll end up with gluey chunks—never fun.
- Chilling longer (overnight!) delivers the creamiest pudding with no gritty bits.
03 -
- Stir twice in the first 10 minutes or risk lumpy pudding (learned the hard way).
- A spoonful of coconut milk makes everything silkier and richer.