Classic Vanilla Chia Pudding
A creamy, nutrient-dense, and effortlessly prepared breakfast or snack that sets perfectly in the fridge overnight.
Ingredients
- •1 cup chia seeds (approx. 160g)
- •3 cups unsweetened almond milk or soy milk
- •3 tablespoons pure maple syrup
- •1 teaspoon pure vanilla extract
- •1/4 teaspoon ground cinnamon
- •1 pinch fine sea salt
Instructions
- 1
In a large mixing bowl or a glass jar, combine the almond milk, maple syrup, vanilla extract, cinnamon, and salt.
- 2
Whisk the mixture thoroughly until the maple syrup is fully dissolved and the ingredients are well incorporated.
- 3
Add the chia seeds to the liquid and whisk vigorously for about 30 seconds to ensure no clumps form.
- 4
Let the mixture sit for 10 minutes, then whisk again to redistribute any seeds that have settled at the bottom.
- 5
Cover the container tightly and place it in the refrigerator for at least 4 hours, or preferably overnight, to allow the seeds to absorb the liquid and create a gel-like consistency.
- 6
Before serving, give the pudding a final stir and adjust sweetness if desired.
💡 Chef tips
- For a thicker, more decadent texture, use full-fat canned coconut milk instead of almond milk.
- Store the pudding in individual airtight glass jars for a grab-and-go breakfast that stays fresh for up to 5 days in the refrigerator.
- Top with fresh berries, toasted nuts, or shredded coconut just before serving to add a pleasant crunch and brightness.
✅ How it should turn out
The finished pudding should have a thick, tapioca-like texture with a subtle sweetness, a fragrant vanilla aroma, and a refreshing, creamy mouthfeel.