An everyday ‘non-recipe’. This chia pudding recipe is so simple, it is barley a recipe at all, however since I have one almost everyday as an afternoon snack I thought my go-to flavours should be on my blog (plus they are just so pretty)!
These flavours are made best and easiest with my coconut almond milk. That way you can just quickly add milk and chia seeds to a jar, give it a shake and wake up with fresh chia pudding. However, the flavours can be replicated if you are using plain store-bought almond (or plant) milk.
When eating plain chia pudding I like to add frozen berries when mixing. This way they defrost overnight and the flavours mix into the pudding. Alternatively you could melt frozen berries to make a compote like seen in the photos above. I also like to empty a probiotic capsule into the milk. A great way to promote good gut health.
- Nuts & Seeds
- Cacao nibs
- Fresh Fruit
All make great toppings! In case you missed the link above HERE is the recipe to make the flavoured almond milk. A large batch of this before hand makes making the chia pudding much easier day of!
This recipe is super versatile, any flavour is possible! If you try these i’d love to see your creations. Leave a comment, tag @Plentyfullvegan on Instagram, or send a DM of your food!
- ½ Cup Almond Milk
- 2 Tbsp Chia Seeds
- Dash of Cinnamon
- ½ Tbsp Maple Syrup (Optional, depending on preference and if your milk is sweetened)
- 1 Capsule Probiotic Powder (Optional)
- ½ Cup Chocolate Almond Milk (Linked above)
- ½ Cup Plain Almond Milk + ½ Tbsp. Cacao powder + ½ Tbsp. Maple Syrup
- 2 Tbsp Chia Seeds
- ½ Cup Matcha Milk (linked above)
- ½ Cup Plain Almond Milk + ½ tsp Matcha + ½ Tbsp. Maple Syrup
- Mix milk of choice with chia seeds. Within the first 15 minuets give it a stir to ensure all of the chia seeds don't clump in one area.
- Store in the fridge for 4 hours - overnight.
- Serve with: thawed frozen berries, granola, cacao nibs, fresh fruit