Chia Seed Pudding, Creamy Breakfast (Printable)
Silky chia pudding soaked in almond milk, sweetened with maple, chilled and topped with berries or nuts.
# What You Need:
→ Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk or preferred milk
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Optional Toppings
05 - Fresh berries such as blueberries, raspberries, or strawberries
06 - 2 tablespoons chopped nuts such as almonds, walnuts, or pecans
07 - 1 tablespoon unsweetened shredded coconut
08 - Fresh mint leaves
# How-To Steps:
01 - In a medium mixing bowl, whisk chia seeds, almond milk, maple syrup, and vanilla extract thoroughly.
02 - Allow mixture to rest for 5 minutes; whisk again to ensure even distribution and avoid clumping.
03 - Cover bowl or transfer to jars. Refrigerate for a minimum of 2 hours or overnight, allowing pudding to achieve a thick, creamy consistency.
04 - Stir pudding well before serving and top as desired with berries, chopped nuts, shredded coconut, or mint leaves.
# Expert Tips:
01 -
- This pudding practically makes itself while you barely lift a finger.
- It fits any mood: dress it up fancy for guests or eat it straight from the jar at breakfast.
02 -
- Rushing the chill time means gritty, watery pudding that just feels sad.
- Layering with crushed fruit or compote turned my basic pudding into a breakfast worth getting up for.
03 -
- If you use coconut milk, the pudding turns thick, velvety, and feels more like dessert than breakfast.
- Whisking twice is the tiny secret to getting dreamy smooth results every time.