Chia, chia the magical seed. I’ve already talked about how much I love chia in Overnight Oats, and now we have this magical Vanilla Chia Pudding.
Why is it so magical, you ask? A sprinkling of chia seeds mixed with milk and thrown in the fridge overnight turns into a rich, thick pudding that is a great substitute for your morning yogurt. And, chia seeds are packed with omega-3 fatty acids, which are important for brain health.
Sounds like it one-ups yogurt, wouldn’t you say?! 😉
I’ve made the measurements for this recipe to fit exactly into a half pint (8 oz) mason jar so that you can make your Vanilla Chia Pudding overnight and then grab it and take it to go. I love an easy portable breakfast!
Here I’ve served the chia pudding topped with blueberries and shredded coconut – top with any of your favourite fruits!
Let’s see this recipe in action! It’s SO SIMPLE! [PRESS PLAY ON THE VIDEO BELOW!]
A chia pudding that you can grab and take with you! Top with your favourite fruits. Recipe yields one half-pint mason jar.
- 3/4 cup milk of your choice I love using cashew milk!
- 2 tablespoons chia seeds see Note below
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple syrup
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In a half-pint (8 oz) mason jar, add all ingredients, screw on the lid tightly, and shake all ingredients together.
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Set jar in the fridge overnight (or for at least 2 hours).
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In the morning, pudding will have gelled together and thickened. Top with your favourite fruit and take your chia pudding to go!
This recipe yields a medium-thick chia pudding - like the consistency of a skim-milk yogurt. For a thicker Greek-yogurt consistency, add an additional 1 tablespoon of chia seeds.
Nutrition information is a guide only, and has been calculated using unsweetened cashew milk.
Looking for other portable mason jar breakfast? You have to try the Overnight Oats that changed my world!
5 Comments
Kimberly j.
June 8, 2016 at 1:31 amI was so excited to try your recipe but mine didn’t turn out like your picture. I used soy milk instead of regular milk. Could that be the reason why? It makes me wonder if my chia seeds are not good anymore. Have you heard about this?
breakfastfordinner
June 8, 2016 at 9:55 amHi Kimberly – I often use almond/coconut milk, so the soy milk wouldn’t be the issue. Did you make sure to set your jar in the fridge overnight? The chia seeds won’t gel properly unless they sit for at least a few hours.
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