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Chia Seed Pudding

An easy make-ahead chia seed pudding with about 11 g of fiber per serving. Five minutes of prep, then chill overnight.
Print Recipe
Prep Time 5 minutes
Chill 2 hours
Total Time 2 hours 5 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 207
Ingredients Method Notes

Ingredients
  

  • ¼ cup chia seeds 40 g
  • 1 cup milk 240 ml; 2% or unsweetened almond, soy or oat milk
  • 2 teaspoons maple syrup or honey plus more to taste
  • ½ teaspoon vanilla extract
  • 1 pinch cinnamon optional
  • 1 cup raspberries or other fresh fruit about 125 g, to serve

Method
 

  1. In a bowl or lidded jar, stir together the chia seeds, milk, maple syrup, vanilla and cinnamon.
  2. Leave for 5 minutes, then stir or shake again to break up any clumps.
  3. Cover and refrigerate for at least 2 hours, or overnight, until thick.
  4. Stir before serving. Loosen with a splash of milk if too thick, or add a teaspoon more chia and wait 15 minutes if too thin.
  5. Divide between two bowls and top with raspberries.

Notes

Nutrition is for 2% milk. With unsweetened almond milk: about 169 calories and 4.8 g protein per serving. Keeps up to 4 days in the fridge.