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.

Ingredients:

• 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)

Steps:

1. 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.
2. Top with your favorite toppings! See the list from my smoothie recipe that you can use
3. 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