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Creamy Chia Pudding with Almond Milk topped with sliced almonds and blueberries in a glass jar.
Daniel

Chia Pudding with Almond Milk

Creamy, lightly sweetened chia pudding that sets overnight into a satisfying breakfast or snack with endless topping possibilities.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 2 cups unsweetened almond milk vanilla or plain
  • 0.5 cup chia seeds black or white
  • 3 tbsp pure maple syrup or honey
  • 1 tsp vanilla extract
  • 0.25 tsp fine sea salt pinch
Toppings
  • 1 cup fresh berries strawberries, blueberries, or raspberries
  • 0.25 cup sliced almonds toasted, optional

Equipment

  • Medium mixing bowl
  • Whisk
  • 4 small jars or containers with lids

Method
 

Make the Pudding
  1. In a medium bowl, whisk together the almond milk, maple syrup, vanilla extract, and salt until the sweetener dissolves completely.
  2. Add the chia seeds and whisk vigorously for 30 seconds to prevent clumping. The mixture will look thin and speckled.
  3. Let sit for 5 minutes, then whisk again to break up any seeds that settled. This second whisk is key for smooth pudding.
  4. Divide evenly among 4 jars or containers. Cover and refrigerate for at least 4 hours, preferably overnight, until thickened to a pudding consistency.
  5. Before serving, stir each portion once to loosen. Top with fresh berries and sliced almonds.

Notes

For thicker pudding, use only 1.5 cups almond milk or add 1 extra tablespoon chia seeds. The pudding keeps for 5 days refrigerated, so make a double batch for easy breakfasts. If you see separation, just stir - it's normal and fixes instantly.