This chia pudding is such a versatile recipe: makes a fresh and light dessert, a grab and go breakfast and the best thing is that you can make as many combinations as you want. Just keep the ratio 1 cup of vegetable milk: 2 tablespoon of chia per person and then get creative.
I have developed another post in which I put together 5 different chia pudding flavors in case you want new ideas.
Let’s go
Gluten-free, Nut-free, Vegan, Sugar-free
Yield: 2 servings
Time: 5 min
Ingredients
1 cup of vegetable milk
4 tablespoons of chia
½ teaspoon vanilla essence (optional)
1 teaspoon of maple syrup (optional)
Toppings
Banana coins
Blueberries
Lemon zest
almonds
Shredded coconut
Directions
Mix all the ingredients in a bowl, cover it and let it rest for at least 4 hours (preferably overnight) in the fridge.
Remove from the fridge, stir well, and serve with your favorite toppings.
By the way…
You can mix it with yogurt, fruit puree, nuts.
I use to make stewed berries, let them chill and pour them at the bottom of the container, before the chia pudding, or mix it before placing it in the fridge (that is why the one in the picture has that pinkish color)
You can meal prep this delicious breakfast/dessert, just serve them in individual (250ml) jars or containers put them in the freezer (they will last a couple of weeks) then thaw it in the fridge the night before.