Chia Seed Pudding (Print Version)

Chilled chia seeds blended with almond milk and maple for a creamy, vegan, gluten-free breakfast or dessert.

# What You Need:

→ Base

01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk or preferred milk
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract

→ Optional Toppings

05 - Fresh berries such as blueberries, raspberries, or strawberries
06 - 2 tablespoons chopped nuts such as almonds, walnuts, or pecans
07 - 1 tablespoon unsweetened shredded coconut
08 - Fresh mint leaves

# Preparation Steps:

01 - In a medium mixing bowl, whisk together chia seeds, unsweetened almond milk, maple syrup, and vanilla extract until thoroughly blended.
02 - Allow mixture to rest for 5 minutes, then whisk again to disperse seeds evenly and prevent clumping.
03 - Cover the bowl or portion pudding into jars and refrigerate for a minimum of 2 hours, or overnight, until thick and creamy.
04 - Stir well before serving. Serve chilled with desired toppings such as fresh berries, chopped nuts, coconut, or mint leaves.

# Expert Advice:

01 -
  • The texture feels somewhere between dessert and breakfast, and you can change it up endlessly with toppings.
  • It quietly chills overnight, making mornings a breeze when you're half awake.
02 -
  • If you skip the second whisk after five minutes, you'll end up with stubborn clumps that never quite dissolve (ask me how I know).
  • Doubling the vanilla was my game changer—suddenly every bite tasted bakery-worthy.
03 -
  • Use a fork or a tiny whisk for small batches so the seeds don’t clump at the bottom.
  • Resting overnight makes the pudding even creamier and the flavors richer.

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