Creamy Almond Butter Chia Seed Pudding

Quick Summary

A simple, no-cook breakfast rich in fiber, healthy fats, and plant-based protein. Prepare it the night before for a grab-and-go meal that keeps energy levels steady.

Ingredients

Method

1. Combine: In a glass jar or mixing bowl, whisk together the almond milk, almond butter, maple syrup, vanilla, and salt until smooth.
2. Incorporate: Add the chia seeds and stir well to ensure no clumps remain.
3. Rest: Let the mixture sit for 10 minutes, then give it one final stir to distribute the seeds evenly.
4. Chill: Cover and refrigerate for at least 4 hours, or ideally overnight, until set.

Nutrition Snapshot

Nutrient	Amount
Calories	450
Total Fat	32g
Carbohydrates	28g
Protein	14g

Frequently Asked Questions

Can I use a different nut butter?

Yes, cashew or peanut butter work beautifully here if you prefer a different flavor profile.

How long does it last in the fridge?

Stored in an airtight container, it stays fresh for up to 5 days.

Is this recipe keto-friendly?

Yes, simply omit the maple syrup or use a sugar-free alternative like stevia to reduce the carb count.