I am rather late to the chia pudding bandwagon, but I have to say that I am thoroughly enjoying this discovery for breakfasts. Last night, I decided to make some overnight chia pudding to take with me this morning. It literally takes two minutes to make and in the morning it is ready to be thrown into the bag before closing the door behind you.
Today when I posted this picture of my chia pudding in my insta story, I received a ton of messages asking for the recipe of the pudding. I honestly was not anticipating this much interest that is why I did not take blog-worthy pictures of the recipe with my DSLR. So, I am just going to share the pictures I took from my iPhone 8 plus this morning—they are not too bad either, and it is the taste that counts, right?
Let’s keep this post short and simple since it is Monday night, after all. On that Monday note, hope you all had a lovely start to the new week, and will try this chia pudding recipe as a breakfast option. The recipe includes how I make the base for the pudding. Read tips to learn more about customizing the puddings for variety. 🙂
- Chia seeds (2tbsp)
- Fat-free milk (1/2 cup)*
- Vanilla essence (1tsp)
- Maple syrup (1tsp)*
- Combine all ingredients in a container and place in the refrigerator overnight or until chia seeds swell up (about four hours).
- You could use any milk, including dairy and plant-based varieties.
- Maple syrup was my choice, but you could use agave syrup or honey as well.
- This chia pudding can be topped with any toppings of your choice. I used fresh banana and blueberry before, but this time I thawed ¼ cup frozen cranberries in the microwave for 1 minute and added them to the chia mixture before refrigerating it. Overnight, the juice from thawed cranberries released into the pudding making it extra delicious. You could try this with any kind of berries.