Creamy Chia Pudding (Printable Version)
Simple, creamy chia pudding customizable with endless toppings for breakfast or dessert.
# What You'll Need:
→ Base Chia Pudding
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 2-3 tablespoons maple syrup or honey
04 - 1/2 teaspoon pure vanilla extract
05 - Pinch of salt
→ Optional Toppings & Variations
06 - 1 cup mixed fresh berries
07 - 2 tablespoons shredded coconut
08 - 2 tablespoons chopped nuts (almonds, pistachios)
09 - 1/2 cup diced mango or pineapple
10 - 1 tablespoon cacao nibs or dark chocolate shavings
11 - 2 tablespoons nut butter (almond, peanut, cashew)
# How to Make It:
01 - In a mixing bowl, combine chia seeds, almond milk, maple syrup, vanilla extract, and salt. Whisk thoroughly until seeds are fully incorporated and no clumps remain.
02 - Let the mixture sit for 5 minutes, then whisk again to break up any forming lumps and ensure even seed distribution.
03 - Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, until the pudding achieves a creamy, thickened consistency.
04 - Stir the pudding before serving. Divide evenly into four bowls or jars and top with fresh fruit, coconut, nuts, or chocolate as desired. Serve chilled.
# Expert Tips:
01 -
- Its practically impossible to mess up, yet feels like something you ordered from a fancy café
- The makeahead nature means breakfast waits for you instead of the other way around
02 -
- The first time I skipped the second whisk, I ended up with weird clumps that never quite broke down
- Letting it sit overnight completely transforms the texture from okay to absolutely luxurious
03 -
- Mason jars with wide mouths make stirring and scooping so much easier
- Keep a small bag of mixed toppings in the fridge so even rushed mornings feel special