Chia Seed Pudding

Works well as a snack or even as a breakfast you can prep the night before. If eating fruit, top with fresh or frozen berries for an extra sweet kick.

Chia Seed Pudding

PREP TIME: 10 minutes

CHILL TIME: 1 hour (or overnight)

YIELD: 1.5-2 cups

Chia Seed Pudding

​INGREDIENTS	DIRECTIONS
4 tbs chia seeds	1. In a glass container with a lid or a mason jar, stir together the chia seeds, milk, and maple syrup/honey and vanilla, if using. If using a mason jar, you can shake the ingredients to combine.
1 cup almond milk, coconut milk, or cashew milk*	2. Let the pudding sit for 5 minutes. Stir/shake once more to break clumps. Cover. Put in fridge to set, 1-2 hours or overnight.
1/2 tbs maple syrup or honey, omit if excluding sugars	The pudding should not have a liquid consistency. If it is not thick enough, stir in more chia seeds and refrigerate longer.
1/4 tsp pure vanilla extract, optional	3. Store 5-7 days in the refrigerator.
toppings if desired (fresh berries, nut butter)

*If using almond or cashew milk, ensure it does not have added sugar. The type of milk you choose will change the consistency of the pudding. Almond and cashew milk will make the pudding more creamy and coconut milk will add thickness.

Adapted from Eating Bird Food.