Chia Seed Pudding
A creamy, easy-to-make chia seed pudding packed with plant-based protein, fiber, and omega-3s. Perfect for breakfast, snacks, or meal prep, this vegan and gluten-free pudding can be topped with your favorite fruits, nuts, and maple syrup.
Equipment
- 1 Weck Mini Tulip Jar (or similar lidded jar)
- Spoon or spatula
- Measuring cups and spoons
Ingredients
- ½ cup unsweetened almond milk
- 2 tablespoons chia seeds
- ½ teaspoon maple syrup
- ⅛ teaspoon ground cinnamon
Optional Toppings:
- Tart cherries as desired
- Blueberries as desired
- Chopped nuts or granola as desired
- Coconut flakes as desired
- Extra maple syrup as desired
Instructions
- Gather Your Ingredients: Before you begin, make sure you have all your ingredients measured and ready. You’ll need unsweetened almond milk, chia seeds, maple syrup, and a pinch of cinnamon. If you plan to add toppings like berries, nuts, or coconut flakes, have them prepped and ready to sprinkle on at the end. Having everything ready ensures a smooth, stress-free preparation.
- Choose the Right Container: Select a lidded jar or an airtight container for mixing and storing your pudding. A Weck Mini Tulip Jar or a similar small jar works perfectly. Using a lidded container allows you to shake and mix the ingredients thoroughly, and it also makes storing the pudding in the fridge easy.
- Combine the Liquid and Seeds: Pour ½ cup of unsweetened almond milk into your jar. Next, add 2 tablespoons of chia seeds. These tiny seeds will expand as they absorb the liquid, creating the pudding’s signature creamy texture. Sprinkle in ⅛ teaspoon of ground cinnamon for warmth and subtle flavor, then drizzle ½ teaspoon of maple syrup for a touch of natural sweetness.
- Mix Thoroughly: Once all the ingredients are in the jar, secure the lid tightly. Shake the jar vigorously for 30-60 seconds to ensure the chia seeds are evenly distributed and not clumping together. If you prefer, you can also use a spoon or small whisk to stir the mixture until smooth. Proper mixing at this stage is key to a creamy, lump-free pudding.
- Initial Chilling and Stirring: Place the jar in the refrigerator for at least 2–3 hours. During this time, the chia seeds will begin to absorb the almond milk and swell. After this initial chilling period, remove the jar and give the pudding a good stir to break up any clumps and redistribute the seeds. This step helps create a perfectly smooth, even texture.
- Final Set in the Fridge: Return the jar to the fridge and let the pudding chill for at least 8 hours or overnight. This allows the chia seeds to fully expand, giving the pudding its creamy, custard-like consistency. Overnight chilling is ideal, especially if you are preparing it as a grab-and-go breakfast or make-ahead snack.
- Add Toppings Before Serving: Once your chia pudding has fully set, it’s time to personalize it with your favorite toppings. Fresh or frozen tart cherries, blueberries, or any seasonal fruit add natural sweetness and vibrant color. Sprinkle chopped nuts, granola, or coconut flakes for crunch, and if desired, drizzle extra maple syrup for added flavor.
- Serve and Enjoy: Grab a spoon and enjoy your nutritious chia seed pudding straight from the jar or transfer it to a bowl. Each bite is creamy, slightly sweet, and packed with plant-based protein, fiber, and omega-3s. Perfect for a quick breakfast, satisfying snack, or a light dessert, this pudding makes healthy eating effortless and delicious.
Notes
- Use unsweetened almond milk or any plant-based milk of your choice for a creamy texture.
- Stir the pudding at least once during chilling to prevent clumping.
- Adjust the sweetness by increasing or decreasing maple syrup to taste.
- For extra creaminess, soak the chia seeds for at least 8 hours or overnight.
- Feel free to add flavor variations like vanilla extract, cocoa powder, or nut butter.
- This recipe is easily doubled or tripled for meal prep or sharing.
- Always store in a sealed container to maintain freshness and texture.
