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 Tablespoons chia seeds
- 1 cup milk (I like unsweetened coconut, almond or cashew milk)
- 1/2 Tablespoon maple syrup, honey or sweetener of choice*
- 1/4 teaspoon 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, if using. If you’re using a mason jar, you can 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.
- You can also prep you pudding the night before and let it sit in the fridge overnight if that’s easier. When ready to serve top the pudding with berries and enjoy.
- Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.
- Dairy milk, almond milk or cashew milk will make a light, creamy chia pudding. Canned coconut milk will make for a rich and thick pudding.
- For a low-sugar version you can skip the sweetener or use a sugar substitute
- Nutrition facts calculated with unsweetened almond milk and no toppings
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Serving Size: 1 cup
- Calories: 237
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 23g
- Fiber: 16g
- Protein: 10g
Keywords: chia pudding