This vanilla chia pudding with almond milk, chia seeds, maple syrup and vanilla extract is very basic, and can be altered in so many ways. It takes 2 minutes to prep the night before. You can make a few at a time (I like to do 5 for Monday – Friday) as chia pudding stays fresh in the fridge for up to 5 days.
Then in the morning, grab a jar (I love little Mason jars) and top with your favourite toppings like nuts, berries, fruit or coconut flakes. I usually top it with frozen blueberries on which we stock up from local farms in summer. Full of antioxidants blueberries are also low in calories.
What’s important in this recipe is chia seeds to liquids ratio. I like my chia pudding neither soupy, nor spoon standing thick. Just like “normal” pudding. You can also use any milk and adjust amount of sweetener to taste.
- 3/4 cup almond milk, unsweetened (vanilla)
- 2 - 3 tsp maple syrup or raw honey
- 1 tsp pure vanilla extract
- 3 - 4 tbsp chia seeds*
- Nuts, berries, fruit, coconut flakes for topping (optional)
- Add all ingredients to a Mason jar or any container with a tight lid (I prefer glass), give a good shake or stir and refrigerate for at least 6 hours or overnight. When ready to eat, stir and top with favourite toppings: nuts, berries, fruit, coconut flakes etc. Adjust the thickness of a pudding with extra milk if desired. Also the amount of sweetener is up to a personal taste.
* For a thick consistency pudding use 4 tbsp chia seeds, for soup like consistency (pictured) use only 3 tbsp (my favourite).
Servings Per Recipe: 1
Amount Per Serving:
Total Fat: 13.9 g
Cholesterol: 0.0 mg
Sodium: 136.8 mg
Total Carbs: 30.1 g
Sugars: 8.4 g
Dietary Fiber: 20.8 g
Protein: 12.8 g
WW Points+: 6