Classic Creamy Chia Pudding
A silky, make-ahead chia pudding flavored with vanilla and a touch of warming cinnamon — creamy, lightly sweet, and ready in jars for breakfasts or snacks.
Servings: 4
Ingredients
Pudding base
- 1 2/3 cups unsweetened almond milk
- 6 tbsp chia seeds
- 1 tsp pure vanilla extract
- 1 tbsp maple syrup (or honey/agave), adjust to taste
- 1/4 tsp ground cinnamon
Optional toppings
- fresh berries, yogurt, toasted nuts or sliced banana
Instructions
Preparation Steps
- Measure the almond milk into a medium mixing bowl or a lidded jar. Stir in the vanilla, maple syrup, and ground cinnamon until evenly distributed.
- Add the chia seeds to the milk mixture, then whisk vigorously for 30 seconds (or seal the jar and shake hard for 20–30 seconds) so the seeds start to hydrate and won’t clump.
- Let the mixture rest at room temperature for 10 minutes, then whisk or shake again to break up any forming clumps. This step helps create a smoother texture.
- Divide the chia mixture among four small jars or bowls, cover, and refrigerate for at least 2–3 hours, or ideally overnight, until thick and spoonable.
- Before serving, give each jar a quick stir. Top with your choice of fresh fruit, a dollop of yogurt, or a sprinkle of toasted nuts for crunch.
Notes
Make this the night before for the best texture; if it’s too thick in the morning, stir in a splash of almond milk. Store covered in the fridge up to 4 days.
This recipe is an original creation inspired by classic Classic Creamy Chia Pudding flavors. All ingredient ratios and instructions are independently developed.