Overnight chia pudding is a snap to prepare and a super delicious blank slate to pile on all sorts of delicious and fresh toppings. It's healthy, too! Chia seeds are a powerhouse of nutrients including tons of fiber and good fats. Make a big batch and have an easy breakfast ready all week long.
2cups whole milkor any alternative milk of your choice
6tbspmaple syrupor another liquid sweetener like honey or agave syrup
berries, fruit, toasted nuts, coconut, peanut butter, jamall optional toppings of your choice
In a medium bowl, whisk together milk, cinnamon, vanilla extract, almond extract, and maple syrup until all ingredients are well combined. Make sure the maple syrup or liquid sweetener of your choice is fully combined with the milk.
Add the chia seeds and whisk well to combine.
Cover the bowl and put into the refrigerator. After 30 minutes, remove the bowl from the refrigerator, uncover, and whisk well to break up any lumps of chia seeds at the bottom of the bowl. During the first 20-30 minutes, the chia seeds will settle at the bottom and the liquid at the top. This step is to ensure they are mixed together and the milk is absorbed evenly.
Return the covered bowl to the refrigerator and let sit overnight.
Once the pudding has fully thickened, scoop into bowls and garnish with your favorite toppings.At this point you can also portion into smaller jars with toppings for an easy grab and go breakfast. I would keep nuts separate until serving though so they remain crunchy.
You can mix the ingredients by shaking in a mason jar, but I found that it was easier to mix at the 30-minute mark in a container with a wider bottom and more room to whisk vigorously to break up the chia seed clumps.