Chia Pudding
Pudding
Ingredients:
- 35 g (¼ cup) chia seeds
- 1–2 tbsp maple syrup (to taste)
- 180 ml (¾ cup) plant milk
- 2.2 g (½ tsp) vanilla
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
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Whisk the mixture thoroughly right after combining, then stir again after it's sat for a few minutes — chia seeds clump fast, and that second stir is what keeps the pudding from turning lumpy.
Instructions:
- 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.
- Rest and Stir: Let sit for 5 minutes, then stir again to prevent the chia seeds from clumping.
- Chill: Cover and refrigerate for at least 2 hours or overnight until thickened into a pudding-like texture.
- 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.
A few ingredients do most of the work in this recipe. The chia seeds acts as a natural binder and adds a subtle thickening effect. The plant milk adds creaminess and helps everything come together smoothly. The –2 tbsp maple syrup brings natural sweetness with a hint of caramel depth.
Chia Pudding
Ingredients:
- 35 g (¼ cup) chia seeds
- 1–2 tbsp maple syrup (to taste)
- 180 ml (¾ cup) plant milk
- 2.2 g (½ tsp) vanilla
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The chia seeds acts as a natural binder and adds a subtle thickening effect. The plant milk adds creaminess and helps everything come together smoothly. The –2 tbsp maple syrup brings natural sweetness with a hint of caramel depth.
Prep:
Whisk the mixture thoroughly right after combining, then stir again after it's sat for a few minutes — chia seeds clump fast, and that second stir is what keeps the pudding from turning lumpy.
Instructions:
- 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.
- Rest and Stir: Let sit for 5 minutes, then stir again to prevent the chia seeds from clumping.
- Chill: Cover and refrigerate for at least 2 hours or overnight until thickened into a pudding-like texture.
- Serve: Top with fresh fruit, granola, nut butter, or your favorite toppings.
