Light, creamy, and surprisingly filling, this is the perfect make-ahead meal or snack.
If you are at all like me, you are not a morning person. More often than not, I would opt for an extra 10 minutes of sleep over making myself a healthy breakfast. I know the benefits of breakfast. I know it helps increase your energy and jump-starts your day, but there is something about my pillow in the morning that I just cannot bring myself to leave. But that is where this recipe for chia seed pudding comes in. It’s the perfect pudding to make and leave overnight and the perfect snack or breakfast that you can pick up on the go and enjoy while you commute. Similar to overnight oats, chia seed pudding is full of healthy energy to get your morning started on the right foot.
By adding liquid to your chia seeds—in this case, almond milk—they begin to gel and become all creamy and delicious. The flavor of chia seeds is also incredibly versatile, and they tend to take on the flavors of the liquids and sweeteners you add to them. Chia seeds themselves do not have a discernible flavor.
The beauty of chia seed pudding is in its simplicity. Just four ingredients, no preheating, no cooking, and no additional steps. All you have to do is combine your ingredients and let them be the star of the show. You can leave them overnight and not lose those precious extra minutes of sleep.
Why use maple syrup to sweeten chia pudding?
This recipe calls for maple syrup as a sweetening agent as opposed to other sweeteners for a host of reasons. First, maple syrup is a natural sweetener without additional sugars or artificial ingredients. Second, maple syrup has a lower glycemic index than processed white sugar. So while yes, it’s still a form of sugar, it won’t spike your blood sugar quite as high. Finally, maple syrup has a distinct flavor that will add layers of depth to your chia pudding and make it more complex than simply “sweet.”
How do I store leftovers?
Your chia pudding can be portioned into individual containers (like mason jars or small glass bowls with lids), sealed tightly, and stored in the refrigerator for up to 5 days. After you first mix it, you need to give your chia pudding at least 2 hours to set, but once it has combined and gelled in the fridge, it will last for days.
Serving suggestions
When it is time to enjoy your chia pudding, there are several serving options that I recommend. You can top your chia pudding with fresh fruits and berries, such as sliced bananas, fresh blueberries, strawberries, raspberries, or blackberries. If you are looking for some additional protein or an added crunch, you can add peanut butter or your favorite chopped nut, like peanuts, almonds, walnuts, or pecans. Finally, chia pudding is a great treat that can be enjoyed accompanied by a nice cup of coffee or tea.
For more chia-based breakfast inspiration, try making a batch of Chocolate Chia Pudding, Mint Chia Pudding With A Brownie Bottom, or Overnight Oats With Chia Seeds.
Recipe
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla extract
- Fresh berries optional, for topping
Instructions
- In a mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined.
- Allow the mixture to sit for about 5 minutes, then stir again to prevent any clumps from forming.
- Cover the bowl and refrigerate for at least 2 hours, or overnight, until the pudding reaches a thick, creamy consistency.
- Serve the chia seed pudding in bowls topped with fresh berries or your favorite toppings.
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