Chia Seed Pudding
This silky and creamy chia seed pudding is one of the easiest and most nutritious vegan breakfasts you can make with just a few pantry ingredients. Loaded with omega-3 fatty acids and fiber, this vegan recipe keeps you full and satisfied all morning long.
Creamy and nutritious vegan chia seed pudding made with coconut milk and topped with fresh fruit for a perfect make-ahead breakfast.
Nutrition per serving
Ingredients
base
liquid
sweetener
flavor
toppings
spices
Instructions
Mix the Base
In a bowl or jar whisk together coconut milk, maple syrup, vanilla extract, lime zest, and cardamom if using until well combined. Add chia seeds and whisk vigorously to prevent clumping.
Rest and Stir Again
Let the mixture sit for 10 minutes at room temperature then stir again to break up any clumps that have formed. This second stir is key to achieving a smooth and even pudding.
Refrigerate
Cover the jar or bowl and place in the refrigerator for at least 4 hours or overnight until the pudding has thickened to a creamy gel-like consistency.
Top and Serve
Give the pudding a good stir before serving. Spoon into bowls or glasses and top with fresh mango chunks, shredded coconut, and an extra drizzle of maple syrup if desired.
Substitutions
Common mistakes
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