This 3-ingredient chia pudding is creamy,satisfying and loaded with protein,fiber and omega-3s. It’s also vegan,gluten-free,paleo and keto.
3–4 Tbsp chia seeds
1 cup milk (I like unsweetened coconut, almond or cashew milk)
1⁄2 Tbsp maple syrup, honey or sweetener of choice*
1⁄4 tsp vanilla (optional)
Toppings of choice: fresh berries or other fruit, granola, nut butter, etc
In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla (optional). If using a mason jar, put the lid on and shake the mixture to combine everything.
Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover, and put the mixture in the
fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it’s not thick enough, just add more chia seeds (about 1 Tablespoon), stir, and refrigerate for another 30 minutes or so.
*Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.
More Recipes: Check out this recipe for oil-free falafels!