Creamy Almond Milk Chia Pudding

Quick Summary

A simple, dairy-free breakfast that combines protein-rich chia seeds with smooth almond milk. It’s naturally gluten-free, vegan, and provides steady energy for your morning.

Ingredients

Method

1. 1. Combine: Whisk almond milk, maple syrup, vanilla, and salt in a glass bowl until fully incorporated.
2. 2. Incorporate: Slowly stir in the chia seeds. Ensure they are evenly distributed to prevent clumping.
3. 3. Set: Cover and refrigerate for at least 4 hours, or ideally overnight, until the mixture thickens into a pudding consistency.
4. 4. Serve: Stir once more before serving. Top with fresh berries or sliced nuts for extra texture.

Nutrition Snapshot

Frequently Asked Questions

How long can I store chia pudding?

You can store this in an airtight container for up to 5 days in the refrigerator.

Can I use other milks?

Yes, soy, oat, or coconut milk work beautifully depending on your preference.

Is chia pudding keto-friendly?

Yes, especially if you skip the maple syrup and use a sugar-free sweetener instead.