Need a healthy and delicious snack to bring for lunch? Want an easy after school snack? This simple chia seed pudding is for you. It’s very adaptable and takes so little time and effort to prepare.
You can also choose to make it in the morning and refrigerate it to use as an after school/work snack. If your little one doesn’t go for the rice-pudding-like texture, you can blend everything first then pour into jars to set.
I like to divide this recipe into 2 small (250 mL) mason jars, or if it’s just for me I halve the recipe. I put all the ingredients into the jar, whisk, wait a few minutes, whisk again, then add the optional add-ins and cap the jar. My current favourite flavour combo is 1 Tbsp raw cacao nibs and enough frozen cherries to almost fill the jar. I make this just before leaving for work where it sits at room temperature for a few hours. By the time I have my break it has thickened perfectly.
Some advice: I have tried doubling the recipe and making it in a larger container. It didn’t go well. I tried again. Still no luck. I found that the chia would end up clumping together and it never thickened properly. I have much better success making 1 or 2 servings in a jar.
What’s your favourite flavour combo?
– Add 1 Tbsp raw cacao or cocoa powder and/or 1 Tbsp raw cacao nibs to ingredients for chocolate version.
– Serve with fruit (e.g., chopped mangoes, berries) and granola or hemp seeds.
Course: Desserts | Cuisine: Vegan
Prep Time: 5 min | Cook Time: 2 hr | Total Time: 2 hr 5 min
- 3 Tbsp chia seeds
- 1 cup non-dairy (hemp, cashew, coconut)
- 1⁄2 tsp pure vanilla
- 3 tsp maple syrup or agave nectar, to taste
- In a 500 mL jar, whisk together the chia seeds, non-dairy milk, vanilla, and maple syrup.
- After about 5 minutes you will need to whisk the pudding again (or shake it with the lid on) to make sure seeds don’t clump together in the bottom of your jar.
- Add any optional add-ins.
- Cover and refrigerate for at least 2 hours or overnight, to thicken.