Stir a few tablespoons of chia seeds into unsweetened almond milk, wait a bit, and you have pudding! Serve with a dollop of yogurt, some overnight oats, fresh fruit, cashew cream, a drizzle of honey, granola, anything you’d like to make your own breakfast parfait. My deconstructed version is in the photo: blood orange segments, almond milk chia pudding, and yogurt.
Chia Seed Pudding
makes about 1 cup, easily scalable
- 1 cup almond milk, unsweetened Califia
- 3 tbsp chia seeds
Pour almond milk into a pint-sized container with lid. Sprinkle in the chia seeds and stir with fork to combine. For best consistency, leave the container out at room temperature for the first 15 minutes or so, stirring with a fork every few minutes as the chia seeds begin to gel. Put the lid on and refrigerate overnight.
Enjoy as part of a breakfast (or dessert) parfait with yogurt, cashew cream, fruit, honey, granola, or cocoa nibs. Keeps for a week in the fridge.
Recipe Notes / Tips
- Another option is to whir some fruit into your almond milk in a blender, then add the chia seeds and refrigerate. The Co-Op demo'ed a recipe like this using blood orange and a spoon of honey and it was yummy.
- Try chocolate! Check out Dana, aka Minimalist Baker. Her overnight chocolate chia pudding looks like a good one.
- If you have the time, give the chia seeds a couple of stirs in the first 15 or 30 minutes before popping in the refrigerator. This helps break up the clumps that have a habit of forming at the bottom of the container.
- Getting the chia seed to liquid ratio to your liking is key. If pudding is too loose, sprinkle in another tablespoon of chia seeds, stir and let sit 30 minutes.
- When I purchase a tasty yogurt, like Noosa Key Lime (really good!) and it is just about gone, I pour in almond milk, sprinkle in chia seeds, and stir with a fork to make the pudding right in that flat container with the remaining little bit of lime "goo" (as my son calls it. he's 10.)