Vanilla Chia Pudding
- 2 cups unsweetened almond milk (use your favorite)
- 1/2 cup chia seeds
- 2 teaspoons vanilla extract, 1/2 teaspoon vanilla bean powder or seeds of 1 vanilla bean
- 1 tablespoon pure maple syrup or cocount, turbinado or organic pure cane sugar, optional
Place ingredients in container or bowl and mix well. Place covered in the refrigerator and mix every 1-2 hours until set. Mixing is important since the seeds will fall to the bottom of the container, if not shakin or stirred every now and then it won’t set properly. Keep refrigerated, will last up to 5-6 days.
Serve as you like.
I usually eat about 1/3 with a bunch of fruit. Use mandarins oranges, kiwi, raspberries, blueberries, blackberries, grapes, strawberries, pineapple, mango, banana, apples, peaches, granola, nuts, seeds, etc. Mix and match your favorite fruits, nuts & seeds!
I use mason jars to prepare the pudding. This way you can shake the jar to mix instead of mixing with a utensil. Mason jars are also great for traveling.
I don’t add sugar to my chia pudding but the option is there if you prefer a little sweetness.
Add a sprinkle of cinnamon, cardamom or other dessert type spices for a change of pace. I like simple vanilla and used Williams-Sonoma Ground Tahitian Vanilla Bean for this recipe, about 1/2-1 teaspoon. I love it and the jar goes a long way!