Creamy Chia Pudding Variations (Printable version)
Simple creamy chia pudding ready in 10 minutes. Customize with fresh fruits, nuts, and sweet toppings for a wholesome breakfast or dessert.
# What you need:
→ Base Chia Pudding
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk or any plant-based 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 remaining lumps and ensure even distribution.
03 - Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, until the pudding thickens to a creamy, spoonable consistency.
04 - Stir the chilled pudding before serving. Divide evenly into four bowls or jars and top with fresh fruit, coconut, nuts, or chocolate as desired. Serve cold.
# Expert tips:
01 -
- You can make a batch on Sunday and have breakfast sorted for half the week without any morning effort
- The texture becomes this luxurious pudding that feels indulgent despite being incredibly wholesome
02 -
- That second whisk after 5 minutes is what prevents weird gelatinous clumps from forming
- The pudding continues to thicken in the fridge, so if it seems too liquid at first, just give it more time
03 -
- Use a Mason jar to both make and store your pudding, just shake it vigorously instead of whisking
- If the pudding is too thick, stir in a splash of milk before serving