How to Make Chia Seed Pudding in 3 Easy Steps
A simple make-ahead chia seed pudding made with almond milk and pure maple syrup. Mix, chill, and enjoy as a breakfast or snack.
Servings: 4 servings
Ingredients
Ingredients
- 2 1/2 cupsunsweetened almond milk*
- 3 Tbsppure maple syrup**
- 2/3 cupchia seedswhite or black will work
Instructions
Instructions
- In a large sealable jar, pour 2½ cups unsweetened almond milk and 3 Tbsp pure maple syrup. Seal the jar and shake briefly to combine the liquid and syrup.
- Add 2/3 cup chia seeds to the jar, seal tightly, and shake vigorously for about 20–30 seconds until the seeds are evenly distributed. Let the mixture sit at room temperature 5–10 minutes, then shake or stir again to break up any clumps. Refrigerate the jar for at least 4 hours or overnight, until the mixture has thickened to a pudding consistency.
- Stir the chilled pudding once to check consistency and serve. If desired, finish with an extra drizzle of the pure maple syrup from the ingredients.
Equipment
- large jar
Notes
Notes
*You can use any dairy or non-dairy milk for this recipe.
**You can use any liquid sweetener to sweeten your chia seed pudding, such as pure maple syrup, honey, coconut palm syrup, etc.
*You can use any dairy or non-dairy milk for this recipe.
**You can use any liquid sweetener to sweeten your chia seed pudding, such as pure maple syrup, honey, coconut palm syrup, etc.