Chia Seed Pudding Breakfast (Printable)

Creamy chia seed pudding with nut milk, berries, and crunchy toppings for a nourishing breakfast or snack.

# What You'll Need:

→ Base

01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 2 tablespoons maple syrup
04 - 1 teaspoon pure vanilla extract

→ Toppings

05 - 1 cup mixed fresh berries
06 - 1/4 cup sliced almonds or chopped nuts
07 - 2 tablespoons unsweetened coconut flakes

# Directions:

01 - In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until fully blended.
02 - Let the mixture stand for 5 minutes; whisk again to ensure there are no clumps.
03 - Cover the bowl and refrigerate for at least 4 hours, or overnight, until the mixture thickens and achieves a creamy consistency.
04 - Stir the pudding to loosen the texture before portioning.
05 - Divide among four bowls or jars and garnish with fresh berries, selected nuts, and coconut flakes as preferred.

# Cooking Tips:

01 -
  • Uses just four pantry staples for the creamy base
  • Takes only five minutes to prepare then chills overnight
  • Easy to customize with favorite fruits nuts or spices
  • Vegan dairy-free and gluten-free so everyone can enjoy
02 -
  • This recipe is rich in fiber thanks to chia seeds which support healthy digestion
  • Chia pudding stays fresh in the fridge up to five days making it a great make-ahead breakfast
  • It is naturally gluten-free and easily adapted for nut allergies use oat or coconut milk and skip nut toppings
03 -
  • Always use a whisk not a spoon for thorough mixing so the seeds hydrate evenly and prevent lumps
  • Taste and adjust sweetness before chilling as chilled foods often need a touch more flavor
  • Soak the chia pudding overnight for best results and always give it a good stir before serving for a smooth creamy bite

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