Chia Seed Pudding

This simple chia seed pudding dish makes a great nutritious breakfast or snack! Refrigerate it in a closed jar or airtight container for up to 5 days. Vegan and gluten-free.  


– 2 cups light coconut milk or homemade almond milk – 6 tablespoons chia seed – 1 tablespoon maple syrup – ¼ teaspoon cinnamon – ⅛ teaspoon sea salt

Optional topping – Tart cherries, (I usually get them frozen) – Blueberrie – Chopped nuts or granola – Coconut flake


In a closed 3- to 4-cup container, combine the milk, chia seeds, maple syrup, cinnamon, and salt. Cover and shake to mix.  

Chill for a few hours, then mix thoroughly to break up any clumps.   

Continue chilling for 12 to 18 hours to allow the pudding to solidify.  

Serve with fruit, nuts, coconut flakes, and maple syrup if desired.  

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