Chia Seed Pudding Recipe

Chia Seed Pudding Recipe

from theconsciousplantkitchen.com
490 min
4 servings

This 4-way Chia Seed Pudding is an easy, healthy breakfast recipe full of protein, fiber, and healthy fats with delicious flavors to make your chia pudding fun and tasty every day. Plus, this recipe is also gluten-free, dairy-free, and vegan-friendly.

Ingredients

  • 1 cup Almond Milk (or oat milk or coconut milk)
  • 3 tablespoons Chia Seeds (white or black)
  • 1 tablespoon Maple Syrup (or 1/4 teaspoon stevia drops)
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Strawberries (thawed or fresh)
  • 1 teaspoon Maple Syrup
  • 1 teaspoon Lemon Juice
  • 1 tablespoon Peanut Butter (Unsalted)
  • 1 teaspoon Roasted Peanuts
  • 2 tablespoons Peanut Butter (Unsalted)
  • 3 tablespoons Dark Chocolate Chips (divided)
  • 1 teaspoon Roasted Peanuts
  • 2 tablespoons Yogurt of Choice (I used vanilla soy yogurt)
  • 2 tablespoons Chopped Nuts (pecans or walnuts or both)
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Maple Syrup
  • 1/4 Banana (peeled, sliced)
  • 1/4 cup Blueberries (fresh or thawed)
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Maple Syrup
  • 1 teaspoon Lemon Zest
  • 2 tablespoons Yogurt of Choice (I used vanilla soy yogurt)

Directions

  1. 1

    The day before, add the chia seeds, almond milk, vanilla extract, and sweetener to a large container. Stir, seal the lid of the container, and store it in the fridge for 3 hours.

  2. 2

    After 3 hours, stir very well to break any lumps. Seal the container again and store it overnight.

  3. 3

    The next day, pick your favorite flavor below and assemble your breakfast in a glass mason jar or yogurt jar in layers with the above ingredients and your just-ready chia pudding.

  4. 4

    Mash the strawberries with maple syrup and lemon juice until a compote-like texture forms. Pour it into the bottom of a glass jar and top it up with peanut butter and chia seed pudding. Ser with roasted peanuts and fresh strawberry on top.

  5. 5

    Add peanut butter to the bottom of the jar and top up with melted dark chocolate, and chia pudding. Serve with roasted peanuts, extra chocolate chips, and a drizzle of peanut butter.

  6. 6

    In a glass jar, add yogurt at the bottom, stick the banana slices on the side of the jar, and add chopped cinnamon nuts and chia pudding. Serve with extra nuts on top and yogurt.

  7. 7

    In a small bowl, mix blueberries, lemon juice, lemon zest, and maple syrup.

  8. 8

    Store plain chia pudding, with no fruit for up to 3 days in the fridge. If fruits are in the jar, store it for up to 48 hours. Freeze plain pudding for up to 3 months and thaw in the fridge the day before.