Chia Seed Pudding
I mostly enjoy chia seed pudding as a healthy snack because it keeps you full until your next meal and is also good for your health. In the heat, you can also try this for breakfast. In summer, I don't want to eat something heavy, so I prefer chia seed pudding because it's cool, creamy, and lightly sweet.
Ingredients
- 2 cups light coconut milk or homemade almond milk
- 6 tablespoons chia seeds
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- ⅛ teaspoon sea salt
- Optional toppings
- Tart cherries
- Blueberries
- Chopped nuts or granola
- Coconut flakes
- Maple syrup
Instructions
- First, take a large Mason jar with a lid and add all the ingredients. Ensure the jar has a capacity of 3 to 4 cups.
- In a jar with a 3 to 4 cup capacity, mix together the milk, chia seeds, maple syrup, cinnamon, and salt.
- Then, fasten the lid tightly and shake the jar vigorously to thoroughly mix the ingredients.
- Place the jar in the fridge for a few hours to let the pudding set.
- Stir well to break up any clumps. If the chia seeds remain clumped, they won't absorb the liquid properly, resulting in a lumpy, crunchy pudding.
- After stirring, cover the jar and return it to the refrigerator to chill overnight.
- Top with your choice of fruit, nuts, coconut flakes, and a drizzle of maple syrup before serving.