This recipe for vegan chia pudding with almond milk provides a tasty light treat or quick breakfast. Serve simple or with a choice of garnishes; my favorites are toasted coconut and almonds!
| Prep Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 3 |
Ingredients
- 2 cups almond milk
- 6 tablespoons chia seeds, or more to taste
- ⅓ cup fresh blueberries
- 1 tablespoon maple syrup, or more to taste
- ½ teaspoon vanilla extract
- 1 pinch ground cinnamon
Instructions
- Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses.
- Chill until set, 8 hours to overnight. Serve chilled.
- You can use frozen blueberries instead of fresh or any other variety of fruit and berries.
- For the sweetener, you can use almost anything you like and sweeten it to taste.
Reviews
Made according to recipe using 1/2 Cup chia seeds. Tastes ok, did not set up. Disappointing. Pudding is a thick and creamy desert that you eat with a spoon, this is more like a thinner milkshake that you drink. Won’t make again, don’t want to play around with how much chia seeds are necessary to thicken it up.
For my wife’s pudding, I followed the recipe as given using Erythritol for the sweetener to keep it low carb . She loved it, especially the creamy consistency and coconut-cinnamon topping. I used maple syrup to sweeten the pudding, and instead of blending all the ingredients together, I added the chia seeds last and just gave the blender a quick tap to stir in the chia seeds rather than grinding them up. My batch took all night in the fridge to set up and the pudding had more of a tapioca pudding type of consistency. And I topped it off with toasted pecan pieces.
Delicious!! but it did not set
made this with fresh blueberries and lemon zest. delicious.
I added a sprinkle of cocoa powder! Yumm!
I’m a fan of pudding and appreciate healthy alternatives! I did replace the Almond Milk with Rice Milk due to allergies and frozen blueberries instead of fresh, which were a tad chewy but I’m not picky.
So easy and delicious! I garnished mine with extra berries and ground flaxseed for a nice nutty flavor.