Description
A rich, creamy, and easy-to-make Vanilla Chia Pudding that’s gluten and dairy free. Perfect for a quick breakfast, snack, or treat, this pudding combines coconut and almond milk with chia seeds and subtle sweetness, topped to your liking with fresh fruit, granola, and nut butter.
Ingredients
Base Ingredients
- 1/2 cup canned coconut milk
- 1/2 cup almond milk
- 1 tablespoon vanilla extract
- 1–2 tablespoons maple syrup or honey (depending on sweetness preference)
- 1 tablespoon almond butter
Thickener
- 1/4 cup chia seeds
Instructions
- Mix liquids and flavorings: Whisk together the coconut milk, almond milk, vanilla extract, maple syrup or honey, and almond butter in a bowl until fully combined and smooth.
- Add chia seeds: Stir in the chia seeds and whisk again thoroughly to ensure even distribution and prevent clumping.
- Refrigerate and stir: Pour the mixture into a storage container and refrigerate. After about 20 minutes, remove and stir well to mix any settled chia seeds and prevent lumps.
- Chill overnight: Return the pudding to the refrigerator and leave it to set for at least 12 hours or overnight to achieve a creamy, thick consistency.
- Serve and garnish: In the morning, give the pudding a final stir. Top with your favorite berries, granola, and optionally an extra dollop of nut butter. Enjoy your healthy, nutrient-packed vanilla chia pudding!
Notes
- Adjust sweetness by varying the amount of maple syrup or honey.
- This pudding is gluten-free and dairy-free, making it suitable for many dietary preferences.
- For a vegan option, use maple syrup instead of honey.
- Storage: Keep refrigerated for up to 3 days for optimal freshness.
- Make sure to stir the pudding after 20 minutes of refrigerating to avoid clumps and ensure even consistency.
- Prep Time: 5 minutes
- Cook Time: 12 hours
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
