Description
Enjoy a cozy, healthy treat with this Vanilla Chia Pudding featuring warm cinnamon and natural sweetness from maple syrup. Made with almond milk and packed with chia seeds, this easy no-cook recipe is perfect for breakfast or a satisfying snack.
Ingredients
Scale
Ingredients
- 2 cups Almond Milk (Can substitute with soy or oat milk)
- 2 tablespoons Maple Syrup (Agave syrup or honey can be used)
- 1 teaspoon Vanilla Extract (Use pure vanilla for best flavor)
- 1/2 teaspoon Cinnamon (Can substitute with nutmeg)
- 1/2 cup Chia Seeds (Ensure freshness for the best results)
Instructions
- Mix Liquids and Flavorings: In a mixing bowl, whisk together 2 cups of almond milk, 2 tablespoons of maple syrup, 1 teaspoon of pure vanilla extract, and 1/2 teaspoon of ground cinnamon. This creates the flavorful base for the pudding.
- Add Chia Seeds: Gradually sprinkle 1/2 cup of chia seeds into the liquid mixture while continuously whisking to prevent clumping and ensure even distribution.
- Initial Rest: Let the mixture sit for about 5 minutes to allow the chia seeds to start absorbing the liquid, then stir again to break up any clumps that may have formed.
- Refrigerate: Cover the bowl and place it in the refrigerator for at least 2 hours or preferably overnight. This chilling time allows the chia seeds to fully absorb the liquid and thicken into a pudding-like consistency.
- Serve: Once set, stir the pudding to redistribute any settled seeds. Serve chilled in bowls or jars, optionally topped with fresh fruits, nuts, or additional cinnamon for extra flavor and texture.
Notes
- Use fresh chia seeds for the best texture and flavor.
- You can adjust the sweetness by using more or less maple syrup, or substitute with honey or agave syrup according to preference.
- For a creamier pudding, use full-fat almond milk or a blend with coconut milk.
- Overnight chilling improves the pudding’s texture and flavor infusion.
- Try topping with seasonal fruits like berries or sliced bananas for added nutrition and taste.
