This overnight chia pudding is made with almond milk, a wonderful vegan alternative to dairy. If you’ve never tried almond milk, you should definitely give it a go.
Almond milk has a really light, nutty and creamy flavor. Honestly, I prefer the taste of almond milk to cow’s milk. That’s saying a lot because I really love milk.
I used a couple tablespoons of pure maple syrup in my first batch. The sweetness was good, but since then I’ve really grown to like my chia pudding without any added sweetener.
It’s especially good if you have high quality toppings like ripe fresh fruit, nuts or cinnamon. I like my chia pudding with banana, berries and almonds. There are really so many ways you can mix up this wonderful and wholesome breakfast recipe to suit your preferences.
I also love this recipe because of the health benefits that chia seeds offer. Despite their small size, chia seeds are extremely nutritious. They are packed with fiber, protein and Omega-3 fatty acids. This is definitely in the top 3 breakfast you can eat!
This recipe is also gluten free, making it a great healthy choice for people with celiac disease or a gluten sensitivity. I have neither, but I feel so much better when I eat a bowl of chia pudding over a bagel.
Here is how to make it:
- 3 cups unsweetened almond milk
- 1/2 cup chia seeds
- Optional, 1-3 tablespoons of pure maple syrup (not necessary if you’re using great toppings!)
- Top with your choice of fresh fruit, granola, cinnamon, seeds, nuts, etc
- Whisk almond milk with chia seeds and optional sweetener in a large bowl. Let sit for 5-10 minutes to allow the chia seeds to begin to puff, and then whisk one more time to loosen clumps.
- Cover and refrigerate for at least two hours. For optimal results, refrigerate overnight.
- Whisk chia pudding well before serving. Top with your favorite ingredients. Store your leftovers in an air-tight container in the refrigerator for up to 5 days.