Creamy Vanilla Chia Pudding
A simple, nutrient-dense, and delicious make-ahead breakfast that tastes like a decadent dessert.
Ingredients
- •1 cup chia seeds (approx. 160g)
- •3 cups unsweetened almond milk or whole milk (720ml)
- •3 tablespoons pure maple syrup
- •1 teaspoon pure vanilla extract
- •1/4 teaspoon kosher salt
- •1 cup fresh berries for topping
Instructions
- 1
In a large mixing bowl or a glass pitcher, combine the chia seeds, milk, maple syrup, vanilla extract, and salt.
- 2
Whisk the mixture vigorously for about 1 to 2 minutes to ensure the chia seeds are well-distributed and not clumping at the bottom.
- 3
Let the mixture sit at room temperature for 15 minutes, then give it another thorough stir to break up any remaining clumps.
- 4
Cover the container tightly and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a gel-like consistency.
- 5
Before serving, stir the pudding once more to loosen it up and portion into individual bowls.
- 6
Top with fresh berries or your favorite nuts and seeds before serving.
💡 Chef tips
- For a richer flavor, replace one cup of the milk with full-fat canned coconut milk.
- If the pudding is too thick after chilling, stir in an extra splash of milk until you reach your desired consistency.
- This pudding can be stored in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep.
✅ How it should turn out
The finished pudding should have a thick, tapioca-like texture with a subtle sweetness and a pleasant, creamy vanilla aroma.