Chia Pudding

1. Combine Ingredients
   In a jar or bowl, whisk together 35 g (¼ cup) chia seeds, 1–2 tbsp maple syrup, 180 ml (¾ cup) plant milk, and optional ½ tsp vanilla until fully combined.
2. Rest and Stir
   Let sit for 5 minutes, then stir again to prevent the chia seeds from clumping.
3. Chill
   Cover and refrigerate for at least 2 hours or overnight until thickened into a pudding-like texture.
4. Serve
   Top with fresh fruit, granola, nut butter, or your favorite toppings.

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.