Chia Seed Pudding Recipe
Simple and easy to make chia seed pudding made with only chia seeds, almond milk, maple syrup and vanilla.
Servings: 6
Equipment
- Large bowl
- Glass Jars
Ingredients
- 4 cup unsweetened almond milk
- 1 cup chia seeds
- 1/2 cup maple syrup
- 1/2-1 teaspoon vanilla extract optional
- Toppings of choice: mango blueberries, creamy peanut butter
Instructions
- Add the milk, chia seeds, maple syrup or honey, and vanilla extract to a large mixing bowl. Immediately start whisking to prevent any lumps from forming.
- Store in the fridge overnight, or at least 2 hours. (Alternatively, you may divide the mixture into 6 jars and cover them with the lids before refrigerating.
- Once the chia pudding has set, Divide the pudding into 6 mason jars and store again in the fridge if not ready to serve.op wi
- Top with fresh berries and chopped mango.
Video
Notes
- Note: If you prefer your chia pudding more on the thick side, add 1/4 cup of chia seeds.
- Milk: You may use any milk of your choice. To keep this recipe vegan-friendly, use almond or coconut milk.
- Sweetener: for non-vegan, use honey. Maple syrup or agave are also great options.
- How to: There are two ways you can store this to turn into pudding. Either store the huge bowl with the mixture in the fridge and divide it up the next day or mix the ingredients well and divide into mason jars and then store overnight.
- Allow the chia seeds to sit for a few minutes, mix again until the chia seeds start to float around the milk, then place in the fridge to set.
- Top with any toppings of choice. Fruits make great topping options.
- Chia pudding stores well in the fridge for up to one week.
Nutrition
Calories: 257kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 224mg | Potassium: 188mg | Fiber: 10g | Sugar: 17g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 409mg | Iron: 2mg