Description
This easy chia seed pudding recipe is a healthy, vegan, and gluten-free breakfast or snack option. Made with almond milk, chia seeds, and a touch of maple syrup and cinnamon, it can be prepared ahead and stored in the fridge for up to 5 days. Customize with your favorite toppings like fresh fruit, nuts, and coconut flakes for added texture and flavor.
Ingredients
Main Ingredients
- ½ cup unsweetened almond milk
- 2 tablespoons chia seeds
- ½ teaspoon maple syrup
- ⅛ teaspoon cinnamon
Optional Toppings
- Tart cherries
- Blueberries
- Chopped nuts or granola
- Coconut flakes
- Additional maple syrup
Instructions
- Combine Ingredients: In a lidded jar, add the almond milk, chia seeds, maple syrup, and cinnamon. Secure the lid and shake vigorously to thoroughly mix all ingredients.
- Initial Chill and Stir: Place the jar in the refrigerator and chill for a few hours. After this initial chilling, remove the jar and stir well to break up any seed clumps for an even pudding texture.
- Final Chill and Set: Return the jar to the fridge and let it chill for 8 hours or overnight to allow the chia seeds to absorb the liquid and achieve a thick, pudding-like consistency.
- Serve: When ready to eat, top the pudding with your preferred toppings such as fresh tart cherries, blueberries, chopped nuts or granola, coconut flakes, and a drizzle of maple syrup to enhance flavor and texture.
Notes
- Make sure to stir the pudding well after the initial chilling to prevent clumps.
- Store the pudding in a sealed jar or airtight container to keep it fresh for up to 5 days.
- This recipe is easily doubled or tripled for meal prep.
- Use any plant-based milk of your choice to suit dietary preferences.
- For added protein, try mixing in a scoop of plant-based protein powder before chilling.
