Ingredients
Chia Pudding Ingredients
- 2 cups unsweetened almond milk (use your favorite)
- 1/2 cup chia seeds
- 2 teaspoons vanilla extract, or 1/2 teaspoon vanilla bean powder, or seeds of 1 vanilla bean
- 1 – 2 tablespoons pure maple syrup or coconut, turbinado, or organic pure cane sugar (optional)
Instructions
- Combine: Place the almond milk, chia seeds, vanilla (extract, powder, or seeds), and optional sweetener in a container or bowl and mix thoroughly until well combined.
- Mix Twice: After 5 minutes, stir the chia mixture again to prevent the seeds from settling at the bottom. Repeat stirring once more after an additional 5 minutes for even distribution.
- Chill: Cover the container and refrigerate the mixture for 3 to 4 hours to allow the seeds to absorb the liquid and create a pudding-like texture.
- Serve: Once set, spoon the pudding into individual bowls or containers. Top with fresh fruit, granola, or other desired toppings for added flavor and texture.
- Store: Keep the pudding covered in the fridge for up to 5 to 6 days. For longer storage, freeze for 2 to 3 months and thaw in the refrigerator before serving.
Notes
- Stirring the chia seeds twice shortly after mixing is essential to prevent them from clumping and settling, ensuring a smooth, even pudding texture.
- Sweetener is optional, so you can adjust to your preferred level of sweetness or omit entirely for a natural taste.
- Use any plant-based milk you prefer if almond milk is not available or for taste variation.
- This recipe yields about 2 1/4 cups and serves 4 people.
- Storing in the freezer is a great way to extend shelf life, but expect slightly different texture after thawing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
