Chia Pudding
This creamy and refreshing Chia Pudding is a healthy breakfast or snack that requires no cooking or baking and will keep your kitchen cool all summer. It's easy to make with layers of jam, chia pudding, fresh fruit and your favorite toppings. Gluten-free, grain-free, dairy-free, vegan, paleo-friendly with low carb and keto sweetener options.
Ingredients
- 2 cups non-dairy milk
- 1/2 cup chia seeds
- 2 tbsp pure maple syrup , may sub with liquid sweetener of your choice. Use liquid monk fruit extract or Lakanto SF maple syrup for low carb / keto
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- 1/2 cup homemade blueberry or raspberry jam or compote
- 1/2 cup fresh mixed berries
Optional toppings
- paleo granola , toasted coconut chips, hemp seeds or chopped nuts
- dairy-free yogurt or whipped coconut cream
Instructions
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In a medium bowl, combine milk, chia seeds, maple syrup, vanilla and cinnamon. Use a fork or a whisk to combine.
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Cover the bowl, place it in the refrigerator and chill for at least 2-3 hours, or until thickened.
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When ready to serve, layer in jars starting with some jam, chia pudding, fresh berries and repeat.
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Garnish with fresh fruit and / or grain-free granola, coconut chips, chopped nuts, whipped coconut cream or dairy-free yogurt or other toppings of choice, if desired.
Recipe Video
Recipe Notes
How to store:
In the fridge: Store any leftover chia pudding in an airtight container in the fridge for up to 5 days. You can pre-assemble your parfaits in mason jars or store leftover pudding by itself.
In the freezer: You can also store your chia pudding in single portions in a freezer for up to 3 months.
How to thaw: Thaw in the fridge, overnight or until soft and no longer frozen, about 6 hours.