Chia Pudding

Name: Chia Pudding
Yield: 2 servings
Ingredients: 45 g (3 Tbsp) chia seeds; 240 ml (1 cup) milk of your choice (coconut, oat, or almond work well); 1-2 Tbsp honey, maple syrup, or agave; ½ tsp vanilla extract; Pinch of fine sea salt; *Toppings:** Fresh fruit, granola, nut butter, coconut flakes, cacao nibs

A no-cook, make-ahead breakfast or dessert that comes together in 5 minutes and sets up overnight into something creamy and satisfying.

2 servings

Yield

5 minutes + overnight refrigeration

Time

Refrigerator for up to 5 days (add toppings fresh).

Keeps

A no-cook, make-ahead breakfast or dessert that comes together in 5 minutes and sets up overnight into something creamy and satisfying.

Ingredients

45 g (3 Tbsp) chia seeds
240 ml (1 cup) milk of your choice (coconut, oat, or almond work well)
1-2 Tbsp honey, maple syrup, or agave
½ tsp vanilla extract
Pinch of fine sea salt
*Toppings:** Fresh fruit, granola, nut butter, coconut flakes, cacao nibs

Method

In a jar or bowl, combine the chia seeds, milk, sweetener, vanilla, and salt. Stir well.
Let sit 5 minutes, then stir again (this prevents clumps from forming).
Cover and refrigerate at least 4 hours (overnight is ideal). The chia seeds will absorb the liquid and swell into a pudding-like consistency.
Stir before serving. Top with your favorites.
*Variations:**
**Chocolate**: Add 1 Tbsp cocoa powder
**Mango-lime**: Coconut milk + lime zest + diced mango on top
**PB&J**: Stir in 1 Tbsp peanut butter + top with berry jam
**Matcha**: Add 1 tsp matcha powder
*Storage:** Refrigerator for up to 5 days (add toppings fresh).

· · ·

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