Overnight Chia Pudding Recipe
Chia pudding is the perfect breakfast food that is full of protein, fibre and natural energy boosters. The type of milk you use is key when making chia pudding. If you use a light dairy-free milk, you risk is not setting properly. So ensure to use a thicker, creamier dairy-free milk, such as oat or almond.
- 1.5 cups dairy-free milk, we recommend almond
- 0.5 cup chia seeds
- 1.5 tbsp maple syrup OR agave nectar (depending on preference)
- 1 tsp vanilla extract
- Frozen berries OR fresh berry's of your choice. We recommend raspberries, strawberries and/or blueberry's
- Optional sunflower seeds and crushed almonds
- If you are using frozen berries, defrost them in a bowl a few hours prior to making the pudding. Keep the juices that appear during the defrosting process.
- Grab your mason jar.
- Pour in your dairy-free milk, chia seeds, syrup or nectar and vanilla extract.
- Place the lid firmly on the mason jar and thoroughly shake. You may wish to use a spoon to ensure the sides and bottom of the jar is mixed in properly.
- Gently add your berries. If you've used defrosted frozen berries and have additional juice, add the juice to the mixture. Gently use a spoon to mix the berries into the pudding.
- Close the jar and place in the fridge overnight .
- Once set, you can chose to sprinkle sunflower seeds, crushed almonds and other seeds/nuts of your choice - to add some protein and an extra flavoursome crunch!
In the morning, you can grab your mason jar and a spoon and tuck in.
Vegan, soy free and gluten free