Okay, I tried this recipe last night and just HAD to share ASAP. If you’ve never had Chia Seed Pudding before, this is definitely something new for you to try. This particular flavor was made with vanilla almond milk and some maple syrup, and the sweetness was perfect paired with some tart blueberries and a few slices of banana. This tastes best when you let it sit overnight (or at least 12 hours), and it keeps for up to 5 days in the fridge. This recipe only calls for 3 ingredients (which you may already have in your kitchen!), plus whatever ingredients you’d like to use for toppings.
With all that said, here’s the recipe!
Berry Banana Chia Seed Pudding
- 1 1/2 cups nondairy milk (I used sweetened vanilla almond milk)
- 1/4 cup chia seeds (you can use black or white – I used black because that’s what I had on hand!)
- 1-2 tbsp pure maple syrup
- fruit/seeds/granola for toppings!
Combine the milk, chia seeds, and maple syrup into a bowl or a mason jar. I like to add the liquids first so the seeds don’t clump at the bottom. Then, stir that stuff like crazy! I would take my mason jar out of the fridge every half hour or so and give it a little stir to prevent the seeds from settling. Then, you’re all set to leave it overnight! The longer you let this pudding sit, the more milk will be absorbed by the chia seeds, and the thicker the consistency will be.
This can be enjoyed as a dessert, a breakfast food, or just a simple snack! Chia seeds are an excellent source of fiber, and this recipe contains over 50% of your daily recommended calcium intake.
How do you like your chia seed pudding? Leave a comment below!