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 fine sea salt
- •1 cup fresh berries for topping
Instructions
- 1
In a large mixing bowl or a glass pitcher, combine the almond milk, maple syrup, vanilla extract, and salt.
- 2
Whisk the mixture thoroughly until the maple syrup is fully dissolved into the liquid.
- 3
Add the chia seeds to the liquid and whisk vigorously for about 30 seconds to ensure the seeds are well-distributed and not clumped together.
- 4
Let the mixture sit for 10 minutes, then give it another quick stir to break up any remaining clumps at the bottom.
- 5
Cover the container tightly and refrigerate for at least 4 hours, or preferably overnight, until the mixture has thickened into a pudding-like consistency.
- 6
Before serving, stir the pudding once more and portion it into individual bowls, topping with fresh berries.
💡 Chef tips
- For a richer texture, substitute one cup of the plant milk with full-fat canned coconut milk.
- The pudding can be stored in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep.
- If the pudding is too thick after setting, stir in an extra splash of milk until you reach your desired consistency.
✅ How it should turn out
The finished pudding should have a thick, gelatinous, and creamy texture with a subtle sweetness and a pleasant, slightly nutty flavor from the seeds.