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Chia Pudding

This easy chia pudding is thick, creamy, and naturally sweetened with maple syrup and vanilla. Chia seeds soak up almond milk overnight and turn into a pudding packed with fiber, omega-3s, and plant protein. Top this vanilla chia pudding recipe with fresh berries and sliced almonds for a healthy, make-ahead breakfast or snack that takes just 5 minutes of prep.

By Sefa Tedik Published

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Chia Pudding
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Instructions

  1. In a medium bowl or a 1-quart jar, whisk together 2 cups unsweetened almond milk, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and ⅛ teaspoon kosher salt. Add ½ cup chia seeds and whisk well.

  2. Let the mixture sit for 10 minutes, then whisk again to break up any clumps of chia seeds. This second stir is the key to a smooth chia pudding.

  3. Cover and refrigerate for at least 4 hours or overnight, until thick and creamy.

  4. Stir the chia pudding, divide it among 4 jars or bowls (about ½ cup each), and top each with ¼ cup fresh berries and ½ tablespoon toasted sliced almonds.

Tips

The ratio is the secret: ¼ cup chia seeds to 1 cup milk makes a thick, spoonable pudding. For extra protein, use dairy milk or soy milk and stir in ½ cup Greek yogurt before serving. Blend the finished pudding for a silky, mousse-like texture if you don't love the tapioca-like seeds.

Storage

Store chia pudding in airtight jars in the refrigerator for up to 5 days, adding toppings just before serving. Don't freeze.

Serving suggestions

Serve chia pudding for breakfast or dessert topped with berries, sliced banana, granola, a spoonful of nut butter, or a drizzle of honey.

  • Summer

Source: https://panfold.com/recipe/chia-pudding

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