A simple, 5-minute prep recipe that transforms chia seeds into a silky, luxurious, tapioca-like treat. Naturally vegan, gluten-free, and paleo-friendly, it is rich in fiber, omega-3s, and plant-based protein.
Prep time5 minutes
Servings2 servings
CourseBreakfast
Equipment
- medium bowl
- mason jar
- airtight container
- whisk
Ingredients
- ¼ cup (40g) Chia Seeds
- 1 cup Unsweetened Almond Milk
- 1–2 tbsp Pure Maple Syrup or Honey
- ½ tsp Pure Vanilla Extract
- Pinch of Sea Salt
- Optional Toppings: Fresh berries, sliced banana or mango, toasted coconut flakes, cinnamon or cardamom, crunchy granola or chopped nuts, Greek yogurt or nut butter
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Instructions
- In a medium bowl, mason jar, or airtight container, combine the chia seeds, milk, maple syrup (or honey), vanilla extract, and pinch of sea salt.
- Whisk the mixture thoroughly for about 30 seconds to ensure the chia seeds are evenly distributed and not sticking together.
- Let the mixture sit on the counter for 5 minutes, then whisk or shake it again to prevent clumping.
- Cover the bowl or seal the jar and place it in the refrigerator for at least 2 hours, but ideally overnight (8–12 hours).
- Give the pudding a quick stir before serving. If it’s too thick, stir in a splash more milk. Top with favorite fruits, nuts, or spices.
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Notes
For an ultra-creamy version, swap half of the almond milk for full-fat canned coconut milk. The recipe keeps in the fridge for up to 5 days. If the pudding is too thick, add milk; if too thin, chill longer or add more chia seeds next time. To avoid clumps, do not skip the second whisk after 5 minutes.
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