Creamy Overnight Chia Pudding

Quick Summary

This chia pudding relies on the natural thickening power of seeds soaked in almond milk. It requires five minutes of prep and sets overnight for a creamy, nutrient-dense breakfast that is ready whenever you are.

Ingredients

Method

1. 1. Combine the almond milk, maple syrup, vanilla, and salt in a glass jar. Whisk until smooth.
2. 2. Add the chia seeds. Whisk again to ensure no dry pockets remain.
3. 3. Seal the container and refrigerate for at least four hours, or preferably overnight.
4. 4. Give it a final stir before serving. Top with fresh berries and nuts for crunch.

Nutrition Snapshot

Frequently Asked Questions

How long does chia pudding last?

It stays fresh in the refrigerator for up to five days in an airtight container.

Can I use a different milk?

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

Is this recipe gluten-free?

Naturally, yes. Chia seeds are gluten-free, just ensure your plant-based milk is certified as such.