Chia seed pudding is a popular breakfast recipe, and it’s no wonder why – it tastes just like dessert! All it takes is three ingredients: any milk of your choice, chia seeds, and your choice of sweetener.
Use this basic Chia Seed pudding recipe from the Minimalist Baker:
0.75 ¾ cups dairy-free milk (use higher-fat milks for creamier, thicker pudding, such as coconut and cashew).
1/4 cup chia seeds
½ – 1 tbsp maple syrup, or to taste
½ tsp vanilla extract
1. In a bowl, whisk together dairy-free milk, chia seeds, maple syrup, and vanilla extract.
2. Cover and refrigerate overnight (or at least six hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
3. Enjoy as is, or layer with compote, or fresh fruit. Will keep covered in the refrigerator for up to five days.
With this basic recipe and a little creativity, you can make dozens of variations. Try toppings like nuts, fresh berries, Cacao Nibs, and shredded coconut, or adding Cacao Powder for a chocolatey twist!