Before I go any further, I need to give credit to Rachael’s Good Eats for introducing me to chia seed pudding. I started having this for breakfast at the start of the first quarantine when I was forced to be creative with my breakfast choices (I couldn’t just have oatmeal everyday). I was following Rachael on Instagram, and I saw her post about chia seed pudding. So I made it, and then I made a few adaptations to make it my own.
I don’t typically break out the measuring spoons, but I included them here for my readers to have something to follow, more so for knowing the ratios. This is a vanilla-flavored chia pudding, but if you love chocolate, you could add cocoa powder. I would recommend starting out with a 1 tbsp into the mix. Remember: you could always more if you need.
Chef Note: this recipe makes about 4-5 servings. Reason I put “4-5” is that it depends if you have the pudding for breakfast and/or as a snack. I usually have it for breakfast only, so it would make an even 4 servings, but you can stretch it out and have smaller portions as a snack with granola too.
- 1/2 cup chia seeds
- 1 + 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1 tbsp flax seed powder
- 1 tbsp cocoa powder (optional)
- 1 spoonful maple syrup (optional, if you prefer sweeter)
- Add all ingredients into a mason jar and let sit in the fridge overnight. When you combine, I recommend shaking the jar to fully incorporate and mixing with a spoon so you don’t get clumps of chia seeds at the bottom of the jar too soon.
- Top with your favorite toppings! See the list from my smoothie recipe that you can use
- Be sure to tag me in your creations on Instagram or Twitter! I love to see what you use to top your chia seed puddings with