Creamy Vanilla Chia Seed Pudding
I absolutely adore how this pudding transforms from tiny seeds into a thick, creamy custard-like consistency overnight. The vanilla bean infuses such a warm, comforting aroma that fills my kitchen every time I make it. It's incredibly versatile too - I love topping it with fresh berries and a sprinkle of coconut flakes for added texture and flavor.
Ingredients
- ☐ chia seeds — 1 cup, ground or whole
- ☐ unsweetened almond milk — 2 cups, chilled
- ☐ maple syrup — 3 tablespoons, or to taste
- ☐ vanilla extract — 1 teaspoon, pure
- ☐ pinch of salt
- ☐ fresh berries — for serving, optional
- ☐ coconut flakes — for serving, optional
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
In a medium bowl, whisk together chia seeds, almond milk, maple syrup, vanilla extract, and salt until well combined. The mixture will be quite liquid at this point.
Let the mixture sit for 5 minutes, then stir again to break up any clumps of chia seeds that may have formed on the bottom.
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a creamy consistency.
Before serving, give the pudding a good stir as it may have thickened significantly and separated slightly.
Divide the pudding among serving bowls and top with fresh berries and coconut flakes if desired. Enjoy immediately.
Recipe notes
For a chocolate version, add 2 tablespoons of cocoa powder along with the chia seeds. The pudding will keep in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep.
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