almond chia seed pudding

Chia seed puddings couldn't be easier to make and my whole family loves this recipe for breakfast or as a snack. It's such a time-saver to be able to make it the night before - just spoon it into a bowl topped with fruit the next day. If you prefer a creamier consistency, add more milk - and, of course, you can use any non-dairy milk you prefer.
makes 4-6 servings
preparation time:
5 minutes + overnight

2 cups coconut milk

2/3 cup chia seeds

1/2 tsp vanilla extract

2 tbsp unsweetened coconut flakes

2 tbsp sliced almonds

1/2 tbsp maple syrup, optional

Top with blueberries and raspberries


For the base of your pudding, combine your coconut milk and chia seeds in a bowl and stir well. You can use any non-dairy milk as a substitute for coconut milk (almond milk also makes delicious puddings). If you want to play around with the serving amounts, just remember that the ratio is: 3 tablespoons of chia seeds for every 1 cup of liquid.

Add your vanilla extract, unsweetened coconut flakes, sliced almonds and maple syrup (optional) to the mixture and again, stir well. Either leave the pudding in the bowl and put in the refrigerator or transfer to a mason jar and shake it. Leave the mixture in the fridge overnight, or even for just 20 minutes if that’s all you have, and it will set to chia perfection.

Before eating, give it a stir once more, add a bit more milk and top with blueberries and raspberries. My Spiced Chia Seed Pudding recipe is also great for breakfast, especially if you love the rich flavours of nutmeg, cinnamon and ginger.