Chia Seed Pudding is a simple, delicious treat. I love having some on hand and topping it with some nuts or fresh berries for breakfast, or digging into a bowl of it when my late night sweet tooth hits. I used to be a huge tapioca pudding fan (IYKY, am I right!?), and this alternative is so simple to make and completely plant-based.
This recipe is just the basic, so use it as a guide! Feel free to experiment with flavors, extracts, and mix-ins that fit your personal preference or what you have on hand. Add cocoa powder. Try coconut extract. Maybe even stir in blended fruit. This pudding is just the beginning, and the possibilities are basically endless, so don’t be afraid to get creative!
Some of my favorite twists on this recipe include:
- Chocolate Chia Seed Pudding: use this recipe and stir in 1 tbsp cocoa powder and 1/4 cup dark chocolate chips
- Coconut Dream: use this recipe and stir in 1/2 tsp coconut extract and 1/4 cup unsweetened coconut flakes
- Peanut Butter & Jelly: use this recipe and stir in 2 tbsp creamy peanut butter. Add 1 tbsp of jam or jelly of choice after the pudding sets
- Maple Pecan: Use this recipe and stir in 1/2 cup toasted pecans and 1/2 tsp maple extract
I hope these ideas get you started and inspired, but if you’re new to chia seed pudding, let’s just start here with the simple, base recipe! You can always get creative next time, or stir in the extra ingredients after the pudding has set and thickened!
Ingredients
1/4 cup chia seeds
1 cup coconut milk
2 tbsp maple syrup
Directions
- Combine all ingredients in a large bowl and refrigerate for at least one hour, or overnight.
- Top with nuts, berries, chocolate chips, you name it! And enjoy your chia seed pudding!
- 1/4 cup chia seeds
- 1 cup coconut milk
- 2 tbsp maple syrup
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Combine all ingredients in a large bowl and refrigerate for at least one hour, or overnight.
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Top with nuts, berries, chocolate chips, you name it! And enjoy!
