Description
This is the absolute creamiest chia seed pudding recipe you will find. It is a simple make-ahead breakfast or snack that is filling and incredibly nutritious.
Ingredients
For the chia seed pudding
- 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
Optional Topping Ideas:
Instructions
- In a medium-sized lidded jar whisk together the milk, chia seeds, maple syrup and vanilla. For the initial 15 minutes whisk 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 enjoy. Or, garnish with your favorite toppings such as chia jam, granola, coconut whipped cream, almond butter, healthy homemade nutella, easy sautéed cinnamon apples, or fresh berries.
- Chia pudding lasts up to four days in your refrigerator if stored in an airtight container. After that look for normal signs of spoilage.
Equipment
Measuring Spoons [use code ELAINE-10 for 10% off]
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glass storage containers with lid - small
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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.
- Prep Time: 5 mins
- Category: Breakfast/Snack
Keywords: creamy chia seed pudding