Overnight Vanilla Chia Seed Pudding
Fun fact about me: I don't really like eggs. Yeah, I know. It's weird AF, but I'm just being honest. I love poached. I'll do over-easy. I'll even dabble with fried and scrambled from time to time. But, in general, eggs are not even kind of my go-to. Therefore, I try to find more enjoyable breakfast foods for me and my unpopular opinion. This overnight vanilla chia seed pudding recipe is an easy alternative that I love. Note: DEFINITELY sub in the 1 cup of greek yogurt like the recipe suggests. Otherwise, you're gonna wake up to liquid chia seeds. Ew.
Overnight Vanilla Chia Seed Pudding by Domesticate Me
¼ cup plus 3 tablespoons raw chia seeds
2 cups unsweetened almond milk (You can also use coconut, soy, or regular milk)
(*For a thicker pudding, replace 1 cup of almond milk with 1 cup non-fat Greek yogurt or non-dairy yogurt of your choice)
1¼ teaspoons pure vanilla extract
2 tablespoons good quality maple syrup
Pinch of kosher salt
- Place the chia seeds in a medium bowl. Add the yogurt, almond milk, vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally. I recommend letting the pudding rest in the refrigerate overnight, but 4 hours will do if you’re feeling antsy.
- Before serving, stir the pudding to make sure that there aren’t any clumps. Spoon pudding into bowls or glasses and garnish with toppings of your choice (blood orange segments and pistachios, mixed berries, diced mango, toasted coconut and dark chocolate shavings, sliced bananas with cinnamon, toasted almonds and maple syrup, granola, dried fruit)