We’ve all been there before; it’s midnight & you’ve got to be up at 6am for a shift the next morning. Odds are you aren’t going to be in the kitchen making a healthy lunch before your uber comes. But that’s ok, chia seeds have you covered!
My go to for those mornings when I know I’ll be a little extra rushed is anything & everything with “over-night” in the title. Chia seeds are perfect for times like these & have long been a staple in my pantry, but only recently have I really been utilizing the true power of these nutrient dense lil nibs; if the recipe can make itself while I sleep I’m into it.
Chia seed pudding is a vegan classic that you’ve probably made in the past; throw in some almond milk, add a few scoops of chia, let it sit, and you’re done! But how annoying is it when you end up with a huge lump of over-gelatinized seeds or worse yet, a wet almond milk soup with a few chunks of chia floating about. Neither are preferable, and both outcomes are all too common.
Follow this recipe & we promise that you’ll end up with perfectly smooth & creamy, nutritious chia seed pudding every time! Measure it out, it makes a difference, no shortcuts! Preparing a healthy nutrient-dense lunch has never been easier, or more delicious.
We chose to leave this one a little more simple than usual to let you choose how to change it up! Add fresh fruit, some pb & chocolate, pumpkin pie fixing, or any other yummy combo you can think of! Since chia doesn’t really have much of a flavour of it’s own there isn’t really any wrong way to garnish this snack.
Recipe: Makes 4 Small Pudding Cups
- 3 c unsweetened almond milk
- 3/4 c chia seeds
- 1 tsp pure vanilla extract
- 1/8 tsp maple syrup
2 minutes prep, 5 hours or overnight to firm up
- whisk together in a bowl the almond milk, vanilla extract, and maple syrup to combine.
- add in the chia seeds and stir to get them well distributed.
- allow to sit in the freezer for 3-5 hours or overnight if you can!
- that’s it!