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.
For the chia seed pudding
- 1 cup homemade cashew milk (or sub homemade oat milk or homemade almond milk)*
- 3 tablespoons chia seeds
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
Optional Topping Ideas:
- 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.
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