Start your morning with a dish that balances gentle texture and bright, natural sweetness. This nutrient-dense pudding prepares itself overnight, making your daily wellness routine effortless and delicious.
A simple, plant-based breakfast packed with omega-3 fatty acids and fiber. Combine your ingredients tonight for a ready-to-eat meal tomorrow morning.
1. Mix: In a glass jar, whisk the chia seeds, almond milk, vanilla, maple syrup, and salt until well combined.
2. Rest: Let the mixture sit for 10 minutes, then whisk again to break up any clumps.
3. Chill: Cover and refrigerate for at least 4 hours, or overnight, until it reaches a gel-like consistency.
4. Serve: Divide into bowls and top with a fresh handful of berries before eating.
If you prefer a creamier texture, replace half of the almond milk with full-fat coconut milk from a can. It adds a lovely richness that makes this feel like a treat.
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Fat | 11g |
| Carbohydrates | 22g |
| Protein | 7g |
Absolutely. If using frozen, let them thaw slightly on top of the pudding, or stir them in just before serving.
Stored in an airtight container, this pudding remains fresh for up to 5 days in the refrigerator.
By omitting the maple syrup and using a keto-friendly sweetener, this recipe fits perfectly into a low-carb lifestyle.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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