This is the base for most of my chia puddings. I find it delicious on its own without sweeteners or spices, but it’s always fun to shake things up. Chia pudding can take on just about any flavor so feel free to get creative. Add cinnamon, coconut sugar, cacao powder, your favorite nut butter or blend a banana or other fruit into milk before adding the chia seeds. I have this recipe under breakfast but it can so easily become a very decadent dessert.
Also check out my recipes for:
Classic Chia Pudding
- ¼ cup chia seeds
- 1 cup unsweetened plant milk
- maple syrup, date dyrup or agave
- vanilla extract
- pinch of salt
Combine all ingredients into a bowl or a glass jar with a lid.
Stir or shake ingredients well.
Place mixture in the refrigerator overnight (or for at least 6 hours) to allow chia seeds to become gelatinous. I like to prepare my chia pudding before bed so I can just grab and go in the morning.
Top with fruit, nuts, ground flax seeds, whatever your heart desires!
If you find your chia pudding is too thick, simply stir in extra milk.
Will keep in the refrigerator for up to 5 days.