Ingredients
Chia Pudding Base
- 4 Tablespoons chia seeds
- 1 cup almond milk
- ½ Tablespoon maple syrup, honey, or sweetener of choice
- ¼ teaspoon vanilla extract (optional)
Toppings (optional)
- Fresh berries or other fruit
- Granola
- Nut butter
Instructions
- Mix Ingredients: In a bowl or mason jar, stir together chia seeds, almond milk, maple syrup, and vanilla extract if using. If using a mason jar, put the lid on and shake the mixture to combine thoroughly.
- Initial Rest: Let the mixture sit for 5 minutes, then give it another stir or shake to break up any clumps of chia seeds to ensure even consistency.
- Refrigerate to Set: Cover and refrigerate the mixture for 1-2 hours or overnight. The pudding should thicken and develop a creamy texture. If it is not thick enough, add about 1 tablespoon more chia seeds, stir well, and refrigerate for an additional 30 minutes.
- Serve and Store: Add your desired toppings such as fresh fruit, granola, or nut butter before serving. Store leftover pudding in an airtight container in the refrigerator for up to 5-7 days.
Notes
- Milk Options: Almond milk is preferred for a light and creamy texture, but dairy milk, cashew milk, or canned coconut milk (for a richer pudding) can be used.
- Low Sugar Variation: To reduce sugar, omit the sweetener or substitute with monk fruit or stevia.
- Storage: Keep chia pudding refrigerated in an airtight container and consume within 5-7 days for best freshness.
- Customization: Feel free to experiment with toppings to suit your taste preferences and dietary needs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook, soaking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approximately 1/2 pudding)
- Calories: 170 kcal
- Sugar: 3 g
- Sodium: 91 mg
- Fat: 9 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 13 g
- Protein: 7 g
- Cholesterol: 0 mg
