Chia Pudding

1. Mix Ingredients: In a bowl or jar, combine the chia seeds, maple syrup, plant milk, and vanilla extract (if using).
2. Stir and Let Sit: Stir everything together well to prevent clumping. Cover the bowl or jar and let it sit in the refrigerator for at least 3 hours, or overnight for a thicker texture.
3. Serve: Once the chia seeds have absorbed the liquid and the pudding has thickened, give it a good stir. Top with your favorite fruits, nuts, granola, or a drizzle of extra maple syrup for added sweetness!

Notes:

Stir or shake the chia pudding twice — once right after mixing and once 5 minutes later — to prevent the seeds from clumping at the bottom.

The pudding thickens significantly as it chills. If too thick after refrigerating, stir in a splash of non-dairy milk before serving.

Tips:

For the smoothest texture, blend the finished pudding before chilling to create a silky, mousse-like consistency.

Storage:

Store covered in the refrigerator for up to 4 days. Prepare 3–4 jars at once for easy weekday breakfasts.

Swaps:

Any non-dairy milk works. Swap maple syrup for date paste, agave, or omit entirely for an unsweetened version.