Creamy Vanilla Chia Pudding
A delightful, nutrient-packed breakfast or snack that sets itself in the fridge overnight for a perfect grab-and-go treat.
Ingredients
- •1 cup chia seeds (approx. 160g)
- •3 cups unsweetened almond milk or whole milk (720ml)
- •3 tablespoons maple syrup or honey
- •1 teaspoon pure vanilla extract
- •1/4 teaspoon ground cinnamon
- •1 pinch sea salt
- •1 cup fresh berries for topping
- •1/4 cup toasted sliced almonds for crunch
Instructions
- 1
In a large mixing bowl or glass jar, combine the chia seeds, milk, maple syrup, vanilla extract, cinnamon, and salt.
- 2
Whisk the mixture vigorously for about 1-2 minutes to ensure the chia seeds are evenly distributed and no large clumps remain.
- 3
Let the mixture sit for 15 minutes, then give it another good stir to break up any seeds that have settled at the bottom.
- 4
Cover the container tightly and place it in the refrigerator for at least 4 hours, or ideally overnight, to allow the seeds to fully absorb the liquid.
- 5
Before serving, stir the pudding once more to ensure a creamy consistency.
- 6
Divide the pudding into four individual bowls or jars and top with fresh berries and toasted almonds just before eating.
💡 Chef tips
- For a thicker, more decadent pudding, substitute one cup of the milk with full-fat canned coconut milk.
- This pudding can be stored in an airtight container in the refrigerator for up to 5 days, making it an excellent meal-prep option.
- If the pudding is too thick after chilling, simply stir in an extra tablespoon or two of milk until you reach your desired consistency.
✅ How it should turn out
The finished pudding should have a thick, tapioca-like texture that is creamy and cool, with a subtle sweetness and a pleasant, nutty flavor from the chia seeds.