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A simple, healthy, and creamy pudding made with just a few ingredients. Perfect for a make-ahead breakfast or a light dessert, this pudding is naturally vegan and gluten-free. Top with your favorite fresh fruit for a delicious treat.
For 4 servings
In a large bowl or a 1.5-liter jar, combine the almond milk, maple syrup, vanilla extract, and salt. Whisk until the maple syrup is fully dissolved. (Time: 1 minute)
Add the chia seeds to the liquid mixture. Whisk vigorously for 30-60 seconds to ensure all the seeds are well-coated and submerged. This initial whisking is key to preventing clumps. (Time: 1 minute)
Let the mixture sit at room temperature for 5-10 minutes. You will notice it starting to thicken and gel. (Time: 10 minutes)
Give the pudding a second, thorough whisk. This step is crucial to break up any clumps that have formed and to ensure a smooth, even consistency throughout. (Time: 1 minute)
Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight. The pudding will thicken into a rich, creamy consistency. (Time: 4 hours)
Once set, stir the pudding one last time. If it's too thick for your liking, stir in a splash more milk. Divide into four bowls or glasses, top with fresh mixed berries, and serve chilled. (Time: 2 minutes)
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A simple, healthy, and creamy pudding made with just a few ingredients. Perfect for a make-ahead breakfast or a light dessert, this pudding is naturally vegan and gluten-free. Top with your favorite fresh fruit for a delicious treat.
This american recipe takes 245 minutes to prepare and yields 4 servings. At 281.92 calories per serving with 6.84g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or dessert.
Add 3-4 tablespoons of unsweetened cocoa powder to the liquid ingredients in Step 1. You may need to add an extra tablespoon of maple syrup to balance the bitterness.
Reduce the milk to 3 cups and add 1 cup of mango puree to the mixture. Top with diced fresh mango and toasted coconut flakes.
Whisk 1-2 teaspoons of ceremonial grade matcha powder into the milk until fully dissolved before adding the other ingredients.
Whisk 3 tablespoons of creamy peanut butter into the milk mixture until smooth. Top with sliced bananas and a sprinkle of chopped peanuts.
Chia seeds are one of the best plant-based sources of alpha-linolenic acid (ALA), a type of omega-3 fatty acid that is crucial for heart and brain health.
A single serving provides a significant amount of your daily fiber needs, promoting digestive health, regular bowel movements, and helping you feel full and satisfied.
Chia seeds contain a good amount of protein, which is essential for muscle repair, and can help in managing appetite and reducing cravings.
The antioxidants in chia seeds and berries help protect the body from free radicals, reducing inflammation and supporting overall cellular health.
One serving of this chia seed pudding, including the berry topping, contains approximately 265 calories. The exact number can vary based on the type of milk and sweetener used.
Yes, chia seed pudding is very healthy. It's packed with fiber, omega-3 fatty acids, plant-based protein, and essential minerals like calcium and magnesium. It's a great option for a nutritious breakfast or snack that keeps you full and energized.
Clumping usually happens when the chia seeds are not whisked properly or settle at the bottom before they start to gel. To prevent this, whisk vigorously when you first add the seeds, and then whisk again thoroughly after letting it sit for 5-10 minutes.
Absolutely! This recipe works well with any type of milk, including dairy milk, soy milk, coconut milk, oat milk, or cashew milk. Using a creamier milk like full-fat coconut milk will result in a richer pudding.
When stored in an airtight container, chia seed pudding will last for up to 5 days in the refrigerator. The texture may thicken slightly over time; you can stir in a splash of milk before serving if needed.
Yes, you can omit the maple syrup for a sugar-free version. You can also sweeten it naturally by blending a ripe banana or a few dates into the milk before adding the chia seeds.