If you want a quick and easy breakfast or a delicious snack on the go, this chia pudding recipe is for you! It’s luscious, satisfying and guilt-free. Chia seeds are jam packed with nutritious properties, including omega-3s, fibre and protein, so you’ll be nourishing your body one spoonful at a time. I’ve been making this recipe for over a decade and I never get bored.
The flavour combinations are endless! Let your creativity take hold by:
Substituting the Almond Milk: Almond milk is my go-to but it can easily be substituted with a “milk” of your choice, such as oat, cashew, coconut or dairy (2%, skim, or chocolate milk), which all work well here.
Sweetening your Chia Seed Pudding: I love using honey, given its complex and deep flavour, but feel free to use a sweetener of your choice, such as granulated or brown sugar, maple syrup, agave nectar, coconut sugar, or a sugar-free substitute.
Mixing-and-Matching Toppings: Some delicious combinations include - strawberries and yoghurt, shaved coconut and banana slices, berries and granola, chocolate drizzle and slivered almonds, peanut butter and jam, and many more.
Prep Time: 5 minutes
Inactive Time: 120 minutes
Total Time: 125 minutes
Serves: 4
Ingredients:
1 1/2 cups unsweetened almond milk
6 Tbsp chia seeds
2 tsp honey
1 tsp vanilla extract
Fresh fruits, granola, nuts, seeds, honey or maple syrup, coconut flakes, nut butter, coconut cream or yoghurt, as a topping or garnish
Instructions:
In a medium mixing bowl, add the almond milk, chia seeds, honey and vanilla. Whisk until combined. Set aside and let it stand for 5 minutes.
After 5 minutes, whisk it again to break up any clumps of chia that may have formed.
Transfer the chia pudding to an airtight container and refrigerate for at least 3 hours or overnight.
Top with fresh fruits, granola, nuts, seeds, honey or maple syrup, coconut flakes, nut butter, coconut cream or yoghurt. Serve and enjoy!