I am not a morning person. Like, at all. So when I discovered I could make breakfast the night before and just grab it from the fridge, it was life-changing. This chia pudding has saved me from skipping breakfast more times than I can count. I prep a few jars on Sunday night, and I’m set for the week. Future me always thanks past me.
Ingredients
Base Pudding
- ¼ cup chia seeds
- 1 cup unsweetened almond milk (or any plant milk)
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- Pinch of salt
Topping Ideas
- Fresh berries
- Sliced banana
- Mango chunks
- Toasted coconut flakes
- Slivered almonds
- Granola
- Drizzle of almond butter
- Cacao nibs
Instructions
- Mix: In a jar or bowl, whisk chia seeds, milk, maple syrup, vanilla, and salt.
- Stir again: After 5 minutes, stir again to prevent clumping.
- Refrigerate: Cover and refrigerate overnight (or at least 4 hours).
- Serve: Stir, add more milk if too thick. Top with your favorite toppings!
Flavor Variations
- Chocolate: Add 1 tbsp cacao powder
- Tropical: Use coconut milk + mango + toasted coconut
- PB&J: Swirl in peanut butter + berry compote
- Matcha: Add 1 tsp matcha powder
Frequently Asked Questions
Why is my chia pudding lumpy?
Make sure to whisk well initially, then stir again after 5 minutes. The chia seeds clump if not stirred early. A jar with a lid you can shake works great!
How long does chia pudding last?
It keeps 5 days refrigerated in an airtight container. Perfect for weekly meal prep – make a big batch on Sunday!
Is chia pudding healthy?
Yes! Chia seeds are packed with fiber (10g per serving), omega-3 fatty acids, protein, and antioxidants. They keep you full for hours.
