Creamy Chia Pudding (Printable)
Creamy vanilla chia pudding with endless topping variations
# What You'll Need:
→ Base Chia Pudding
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 2-3 tablespoons maple syrup or honey
04 - 1/2 teaspoon pure vanilla extract
05 - Pinch of salt
→ Optional Toppings & Variations
06 - 1 cup mixed fresh berries
07 - 2 tablespoons shredded coconut
08 - 2 tablespoons chopped nuts such as almonds or pistachios
09 - 1/2 cup diced mango or pineapple
10 - 1 tablespoon cacao nibs or dark chocolate shavings
11 - 2 tablespoons nut butter such as almond, peanut, or cashew
# How To Make It:
01 - In a mixing bowl, combine chia seeds, almond milk, maple syrup, vanilla extract, and salt. Whisk thoroughly until seeds are fully incorporated and no clumps remain.
02 - Allow the mixture to rest for 5 minutes, then whisk again to break up any forming lumps and ensure even distribution.
03 - Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, until the pudding achieves a thick and creamy consistency.
04 - Stir the pudding thoroughly before serving. Divide evenly into four bowls or jars. Add desired toppings such as fresh fruit, coconut, nuts, or chocolate. Serve chilled.
# Expert Suggestions:
01 -
- It comes together in literally ten minutes but tastes like something from a fancy café
- You can make a big batch on Sunday and have breakfast ready all week without any morning effort
02 -
- That second whisk after five minutes is absolutely crucial unless you want weird gelatinous clumps in your pudding
- The pudding keeps getting better and thicker over time, so make a double batch and thank yourself later
03 -
- Use mason jars for meal prep since you can layer, seal, and grab them on busy mornings without any extra hassle
- Let your toppings come to room temperature while the pudding chils for the best temperature contrast in every bite