Chia Seed Pudding Creamy Vegan (Printable)

Silky chia pudding set in almond milk, sweetened with maple and vanilla; chill until thick, top with berries or nuts.

# What You Need:

01 - 1/2 cup chia seeds

02 - 2 cups unsweetened almond milk or alternative plant-based or dairy milk

03 - 2 tablespoons maple syrup or honey

04 - 1 teaspoon pure vanilla extract

05 - Fresh berries such as blueberries, raspberries, or strawberries

06 - 2 tablespoons chopped nuts such as almonds, walnuts, or pecans

07 - 1 tablespoon unsweetened shredded coconut

08 - Fresh mint leaves

01 - In a medium mixing bowl, whisk chia seeds, unsweetened almond milk, maple syrup, and vanilla extract until thoroughly blended.

02 - Allow the mixture to rest for 5 minutes, then whisk again to ensure the chia seeds are evenly distributed and prevent clumping.

03 - Cover the bowl or transfer to individual jars and refrigerate for at least 2 hours, or overnight, until thickened and creamy.

04 - Stir before serving. Enjoy chilled, garnished with fresh berries, nuts, coconut, or mint as desired.

01 -

Chia seed pudding is secretly forgiving, so you can barely measure and still have delicious results.
It's a lazy breakfast hero—just soak it overnight and wake up to something cool and creamy.

02 -

If you forget to whisk again after the first few minutes, expect stubborn clumps at the bottom—I've learned the hard way.
Switching to coconut milk one morning gave me the creamiest pudding I didn't know I was missing.

03 -

Add a pinch of salt to bump up the sweetness naturally without extra sugar.
Layering toppings can help keep nuts and coconut crunchy, even after chilling overnight.