Chia Seed Pudding
This Chia Seed Pudding recipe is the perfect breakfast or snack to meal prep for the week. It’s creamy, satisfying, and loaded with protein and fibre. If you haven’t tried chia seed pudding before, now is the time – and it’s super-easy to make!
Prep Time: 10 minutes
Soak Time: 1 hour
Total Time: 1 hour and 10 minutes
Yield: 2 Servings
Ingredients
- 4 tablespoons chia seeds
- 1 cup milk (or dairy alternative such as almond, coconut, etc.)
- ½ tablespoon maple syrup, honey or sweetener of choice
- ¼ teaspoon vanilla extract (optional)
- Toppings of choice: fresh berries or other fruit, granola, nut butter, etc.
Method
- In a bowl or mason jar, stir together chia seeds, milk, maple syrup, and vanilla. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Once the chia pudding mixture is well combined, let it sit for 5 minutes
- Give it another stir/shake to break up any clumps of chia seeds, cover, and put the mixture in the fridge to “set” for 1 to 2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it’s not thick enough, just add more chia seeds (about one tablespoon), stir and refrigerate for another 30 minutes or so.
- Add your toppings and enjoy!
- Chia pudding can be stored for up to 5 to 7 days in an airtight container in the refrigerator.
From eatingbirdfood.com
