Chia pudding is a wonderful breakfast option or snack that helps you feel full. It’s like eating tapioca, but much healthier for the body. The great thing about the chia pudding in this recipe is its simplicity. It’s possible to get fancy and creative with your chia pudding, adding apples and cinnamon or bananas, blueberries, and almond butter. Sometimes, though, you have to strip back the unnecessary and focus on the featured ingredients. That’s what this recipe is all about.
This chia pudding has four simple ingredients. It’s the perfect combination of flavors, and it isn’t too sweet. If you need more sweetness, you can add more grade A maple syrup, but add a little at a time so you don’t overpower the pudding with maple flavor. Once you make the recipe, we recommend that you pour everything in a jar, shake it up, and refrigerate it overnight. It’ll be ready the next morning. You can also double, triple, or quadruple the ingredients to make a series of chia puddings for snacks or breakfasts throughout the week.
- 3/4 c homemade almond milk
- 1 tbsp. grade A maple syrup
- 1 tsp. alcohol-free vanilla extract
- 3 tbsp. chia seeds
- In a glass jar, pour in the almond milk, maple syrup, vanilla extract, and chia seeds in that order.
- Stir with a spoon or baby whisk, or simply screw on the lid and shake vigorously to combine. You want to shake it up or stir it for a couple minutes so the chia seeds do not clump.
- Place the jar in the fridge and refrigerate overnight.
- When ready to eat, remove the jar from the fridge and enjoy. If you feel up to it, top the chia pudding with fresh berries or raw almonds.