Vanilla Chia Seed Pudding

This easy vanilla chia seed pudding dish makes a nutrient-dense supper or snack. The pudding takes only 5 minutes to prepare and yields a tasty chia seed pudding that keeps for up to 5 days in the fridge!  


¼ cup plus 3 tablespoons raw chia seeds 2 cups unsweetened almond milk (You can also use coconut, soy, or regular milk) (*For a thicker pudding, replace 1 cup of almond milk with 1 cup non-fat Greek yogurt or non-dairy yogurt of your choice)

1¼ teaspoons pure vanilla extract 2 tablespoons good quality maple syrup Pinch of kosher salt Suggested Toppings: (These are combinations that I like, but feel free to mix and match and get creative!) 

Blood orange segments and pistachios Mixed berries and lemon zest Diced mango, toasted coconut, and dark chocolate shavings Sliced Bananas with cinnamon Blueberries, toasted almonds and maple syrup Granola and dried fruit

Put the chia seeds in a medium basin. Combine the yogurt, almond milk, vanilla, maple syrup, and a pinch of kosher salt. Whisk until combined.  

Cover the bowl securely with plastic wrap and chill for at least 4 hours, stirring regularly. I recommend chilling the pudding overnight, although 4 hours would suffice if you're impatient.  

Before serving, mix the pudding to ensure there are no clumps. Spoon pudding into dishes or glasses and top with desired toppings.  

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