How To Make Simple Vegan Chia Seed Pudding
There are many fancy decorative chia pudding variations but knowing how to make a good basic chia seed pudding is where to start. Chia seeds are a great source of omega-3 fatty acids. They provide fiber, iron, magnesium, calcium and are also one of the highest antioxidant foods. It takes minimal effort to make and prepping the night before allows you to have a pre-made nutritious grab-and-go breakfast for the whole family in the morning.
Not just for breakfast, you can enjoy this superfood pudding as a mid-day snack or as a dessert.
Prep, refrigerate and keep for three to five days.
- 6 tbsp black or white organic chia seeds
- 2 cups unsweetened almond milk or coconut milk (preferably homemade)
- 1 tsp pure organic vanilla extract
- 2 tbsp pure organic maple syrup (optional, for taste)
Add chia seeds and whisk. Let the mixture sit for 5 minutes and then whisk an additional time to release any clumping.
Cover and refrigerate overnight. You can also portion out servings into individual jars before refrigerating for an on-the-go breakfast or snack. Just remember not to fill vessels too much. Chia seeds absorb liquid and swell. You also want to leave room for toppings.
Stir before serving. Depending on your desired consistency you may want to add a tiny bit of milk if the pudding is too thick. If it’s too thin, then whisk in a small amount of chia seeds. If you do choose to add chia seeds then allow the mixture to sit, the new seeds to swell and the pudding to thicken before eating.
Top with fresh fruit. You can also add nuts, seeds, cinnamon or a swirl of maple syrup.