Ingredients
Base
- ½ cup unsweetened almond milk
- 2 tablespoons chia seeds
- ½ teaspoon maple syrup
- ⅛ teaspoon cinnamon
Toppings
- Tart cherries (to taste)
- Blueberries (to taste)
- Chopped nuts or granola (to taste)
- Coconut flakes (to taste)
- Additional maple syrup (optional, to taste)
Instructions
- Combine ingredients: In a lidded jar, pour ½ cup of unsweetened almond milk, add 2 tablespoons of chia seeds, ½ teaspoon of maple syrup, and ⅛ teaspoon of cinnamon. Seal the jar and shake vigorously to mix and prevent clumping.
- Chill and stir: Place the jar in the refrigerator for a few hours, then open and stir well to break up any clumps, ensuring the pudding becomes smooth and consistent.
- Set overnight: Return the jar to the refrigerator and allow the pudding to chill for at least 8 hours or overnight, during which the chia seeds will absorb the liquid and thicken the mixture into a creamy pudding.
- Add toppings and serve: Before serving, top your chia pudding with fresh tart cherries, blueberries, chopped nuts or granola, coconut flakes, and drizzle additional maple syrup if desired for extra sweetness.
Notes
- Use a jar with a tight-fitting lid for easy shaking and storage.
- Adjust the amount of maple syrup or sweetener according to your taste preference.
- For a creamier texture, stir the pudding halfway through chilling.
- Try other plant-based milks like oat or coconut milk if preferred.
- The pudding can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: International
- Diet: Vegan
