Easiest Chia Pudding
Total Time
5 mins
Prep Time
5 mins
Rating
4.8 out of 5 stars
(9)
Ingredients
4 servings
- ¼ cup chia seeds
- 1½ cups cashew milk, almond milk, or coconut milk
- 1 tablespoon maple syrup, more for serving
- ¼ teaspoon cinnamon
- pinch of sea salt
- ½ tablespoon Meyer lemon juice or orange juice, optional
- lemon zest or a few drops of lemon oil, optional
- seasonal fruit and/or chopped nuts, for topping
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Preparation
Step 1
In a large jar or bowl, stir together the chia seeds, milk, maple syrup, cinnamon, salt, lemon juice, and lemon zest, if using.
Step 2
Chill covered for 30 minutes, then stir again, incorporating the chia seeds that have sunk to the bottom. Chill for about 6 hours, or overnight, until the chia pudding is thick. If it gets too thick, stir in a little more milk to reach your desired consistency.
Step 3
To serve, scoop chia pudding into bowls and top with fruit, nuts, and maple syrup, as desired.
Step 4
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Chef's notes
First things first – the milk. I used Almond Breeze’s Cashewmilk but you can use regular almond milk or coconut milk if you like.
It doesn’t set like actual pudding. I make mine in a big jar and then scoop it into bowls as I’m ready to eat. Err on the side of too many chia seeds, because you can always thin it out as you serve it up.
Mix everything together, let it chill for about 30 minutes, mix it again, and let it chill for the remaining time (overnight for best results).
Add flavor and texture until it tastes good to you. At the bare minimum, I stir in maple syrup, a pinch of cinnamon, and a pinch of salt. After it sets, I pile on the toppings (and more maple syrup – yum). It’s citrus season, so this time I mixed in Meyer lemon juice and topped my bowl with clementine slices.
