Description
Tired of the same old breakfast routine? This classic vanilla chia pudding is a game-changer. It’s a healthy, make-ahead breakfast (or snack!) that’s packed with nutrients and tastes like dessert. You mix a few simple ingredients, let it sit in the fridge, and wake up to a creamy, dreamy pudding. It’s naturally gluten-free, easily made vegan, and perfect for customizing with your favorite toppings. Get ready for a breakfast you’ll actually look forward to!
Equipment:
- 2 small jars or bowls (8-12 oz)
- Whisk
- Measuring cups and spoons
Ingredients
Units
Scale
- 1 cup milk (any kind – dairy or non-dairy, use full fat coconut milk for an extra thick consistency)
- 1/4 cup chia seeds (black or white)
- 2 tablespoons maple syrup (or honey, agave, or sweetener of choice)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (This is the unique element!)
- Pinch of sea salt
Instructions
- In a bowl, whisk together the milk, maple syrup, vanilla extract, almond extract, and sea salt. Make sure everything is well combined. A little extra effort here will ensure your finished product is a pudding with evenly dispersed flavor.
- Add the chia seeds to the milk mixture. Whisk vigorously for about 30 seconds to prevent clumping. Let the mixture sit for 5 minutes. You will notice the chia seeds have begun to swell. Give it another good whisk to break up any remaining clumps. The seeds are good at hiding.
- Pour the mixture evenly into two jars or bowls. Cover and refrigerate for at least 2 hours. This allows them to take their pudding form. Four to six hours is the perfect amount of time to let the ingredients do their thing, but you can leave it overnight.
- Before serving, give the pudding a good stir. If it’s too thick, add a splash of milk to reach your desired consistency. The texture of chia pudding can vary, and you have the power to change it easily.
Topping Ideas:
- Fresh berries (strawberries, raspberries, blueberries)
- Sliced banana or mango
- Chopped nuts (almonds, walnuts, pecans)
- Seeds (pumpkin, sunflower)
- Coconut flakes
- Granola
- A drizzle of honey or maple syrup
- Chocolate chips or cacao nibs
Notes
- Why Almond Extract? This is where we add a little something special. Most vanilla chia pudding recipes stick to just vanilla. Adding a touch of almond extract gives the pudding a more complex, slightly nutty flavor that complements the vanilla beautifully. It’s a subtle difference that elevates the overall taste and makes this recipe stand out. It also pairs well with many of the toppings.
- Sweetener: Adjust the amount of sweetener to your liking.
- Thickness: If you prefer a thicker pudding, add an extra tablespoon of chia seeds. For a thinner pudding, add more milk when serving.
- Meal Prep: This recipe is perfect for meal prepping. Make a big batch on Sunday and enjoy it throughout the week.
- Storage: Store leftover chia pudding in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 250-350 (depending on milk and sweetener used, excluding toppings)