3-Ingredient Chia Seed Pudding
This simple 3-ingredient chia seed recipe is whole-food, plant-based, and vegan-friendly. It can be made without coconut, dairy, gluten, grains, nuts, or soy. This recipe takes two minutes to prepare and two hours to chill, making two 6-ounce servings.
Servings
Ingredients
- 4 tbsp. chia seeds
- 1 cup plant-based milk (I make sprouted oat milk; recipe coming soon)
- 3 - 4 tbsp. honey or maple syrup (I use Nate's Organic 100% Pure, Raw & Unfiltered Honey)
Instructions
- Add all the ingredients into a long-term storage container (I use a Mason jar).
- Stir to mix well and refrigerate for 5-10 minutes. During this time, the pudding will thicken and start to separate.
- When the time is up, remove the pudding from the refrigerator and mix again to ensure no clumps or separation.
- At this point, I like to separate the pudding into individual servings using repurposed Oui yogurt glass jars and closing them with bamboo lids. Then, I place the container back in the refrigerator for at least two hours. During this time, the chia seeds will absorb the milk and sweetener, leaving you with an excellent tapioca pudding-like texture.
- When you're ready to eat, you can top it with cinnamon, fresh fruits of your choice, or really, anything your heart desires.
Notes
- Store in an airtight container in the refrigerator for 5-7 days.
