I have a confession, my new favorite obsession is chia seed pudding! Which is totally unexpected because I am a texture person and if the texture of something is weird, I don’t eat it! And we can all be 100% honest, the texture of chia seed pudding is the weirdest thing ever…yet I am oddly totally with it. I find myself constantly wondering, “How is this so weird and so delicious at the same time?!”
I love how simple chia seed pudding is to make, the awesome health benefits of chia seeds, one of them being it’s an easy plant based protein source, and the fact that this recipe is 100% dairy-free! If you need a healthy summer treat, give this recipe a try. There are so many different ways to make chia seed pudding, you can use maple syrup to sweeten, you can take out the cinnamon and vanilla, or change up what dairy-free milk you use. I encourage you to play around with some different combinations. I found a basic recipe on the internet then made my own creation. This is what I came up with and it’s super yummy!
Cinnamon Vanilla Chia Seed Pudding
- 2 cups dairy-free milk (I use unsweetened coconut milk)
- 1/2 cup chia seeds
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon coconut sugar (optional)
- You will see a lot of different options on how you can sweeten your chia seed pudding, if you choose to. A common one I read a lot was maple syrup, when I compared the sugar content of adding a tablespoon of maple syrup to coconut sugar, I preferred the option of coconut sugar!
Combine ingredients into a 32oz. mason jar, shake thoroughly
Refrigerate till pudding sets
Make sure to shake the mason jar every 1-2 hours so your chia seeds don’t settle at the bottom.
Top with fruit of your choice and enjoy! I like to drizzle a little honey on top of mine.
*You don’t have to use a mason jar to mix your ingredients in. I found that was the easiest way to thoroughly mix all of the ingredients and made it hassle free to go back every 1-2 hours and shake up the bottle so the chia seeds didn’t settle!
This recipe makes about 4-5 servings.
If you choose to double the recipe, don’t double it in the same 32 oz. mason jar, I learned this the hard way. The chia seeds need room to expand and the 32 oz. jar doesn’t allow enough room for doubling the recipe! Mix everything in a different container or grab another mason jar to make a bigger quantity of the pudding.