Easy Chia Pudding
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.
Servings: 2
Ingredients
- 4 Tablespoons chia seeds
- 1 cup almond milk
- ½ Tablespoon maple syrup honey or sweetener of choice*
- ¼ teaspoon vanilla extract optional
- Toppings of choice: fresh berries or other fruit granola, nut butter, etc
Instructions
- 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.
- Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.
Video
Notes
- Meal prep: 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.
- Milk options: I like using almond milk, but whatever milk you have on hand will work. 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.
- Low sugar: For a low-sugar version you can skip the sweetener or use a sugar substitute like monk fruit or stevia.
- Nutrition: Nutrition facts calculated with unsweetened almond milk and no toppings
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 16g | Protein: 7g | Fat: 9g | Sodium: 91mg | Potassium: 96mg | Fiber: 13g | Sugar: 3g