Description
This overnight recipe is the perfect easy way to start your day. Simply stir everything together the night before and wake up to this sweet vegan, raw and refined sugar-free treat. This rich and thick pudding is loaded with fiber and nutrients and tastes like tapioca vanilla pudding. This recipe makes one individual serving. Feel free to make two or three portions if desired with fresh homemade plant milk. It should last for about three days in your refrigerator.
Ingredients
- 1 cup homemade cashew milk (or sub homemade oat milk orhomemade almond milk)*
- 3 tablespoons chia seeds
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- Toppings: 1 tablespoon Homemade Raspberry Chia Jam + fresh blueberries or diced strawberries
Instructions
- In a medium-sized lidded jar whisk together the milk, chia seeds, maple syrup and vanilla. For the initial 15 minutes try whisking it every 5 minutes to make sure the chia seeds distribute evenly. Once everything is well incorporated, cover with the lid and place in your refrigerator overnight (at least 4 hours until thickened and cold).
- In the morning, stir with a spoon and then garnish with your favorite toppings such as jam, granola or fresh berries.
Notes
You can substitute other homemade plant milks if desired but just make sure you use a recipe that yields a thick and creamy plant milk (not watered down). You can substitute store-bought plant milk but it will not be as thick and creamy and the chia seeds will not distribute evenly. But it would work in a pinch. When I make homemade milk for chia seed pudding I use a 1:3.5 ratio (meaning 1 cup of nuts or oats to 3.5 cups of water). For an even thicker pudding you could go down to 3 cups of water.
- Category: Breakfast/Snack
Keywords: creamy chia seed pudding