Cool and creamy chia seed pudding is great with a variety of mix-ins and toppings. Use as a healthy breakfast or refreshingly light dessert.
Pour your chia seeds into a 12 oz mason jar. Add sugar/sweetener (maple, agave honey, etc), flavorings (vanilla & cinnamon or chocolate), any optional mix-ins, milk, and stir thoroughly.
Let the mixture rest in the fridge for about 10 minutes and then give it another good stir to break up the clumps.
For best results, let the pudding sit for four hours in the fridge or overnight (my favorite!) before consuming.
Add your favorite toppings and enjoy!
Fresh fruit, pureed fruit or mashed banana, protein powder, nuts or nut butter: almond, peanut, cashew, macadamia, walnut, pistachio, chocolate hazelnut spread (nutella), or sunflower butter can all be added to the pudding mixture.
Yogurt, whipped cream or coconut cream, cacao nibs, chocolate chips, granola, pepitas, flax, coconut, fresh fruit, jams or jellies, nuts: almond, peanut, cashew, macadamia, walnut, pistachio, or sunflower seeds.
Drizzle of maple, honey, or agave over the top for a little extra sweetness.
Milk: Choose based on your dietary needs and preferences. Options include dairy milk, coconut milk, almond milk, oat milk, macadamia nut creamer, cashew milk, soy milk, half and half, and heavy cream. I use unsweetened vanilla coconut milk as my preferred milk. I also sometimes reduce the amount of milk by 1/4 cup and add in 1/4 cup of heavy cream or half and half for extra creaminess.
Chia pudding is best served cold. I like to put the toppings on right before I eat it so the fruit doesn't get soggy or brown. It keeps for up to 7 days in the refrigerator, so it's an awesome breakfast meal to prep at the beginning of the week.