ULTRA-CREAMY CHIA PUDDING
This chia pudding is ideal for weekday breakfasts: it can be made ahead of time, is high in protein, and keeps well in the fridge for a few days. The combination of plant-based milk and Greek yogurt gives it an especially creamy texture.
We love topping it with our Pecan Maple Butter for an extra indulgent touch, but any other nut butter will work just as well. For a nice balance of textures, add something crunchy, like granola, seeds, or toasted nuts, along with some fresh fruit if you like.
The recipe makes two servings, but feel free to double the quantities to have a few breakfasts ready to go. The pudding needs to rest in the fridge for at least 4 hours to give the chia seeds time to plump up and create that perfectly creamy texture.
Serves 2
INGREDIENTS
Chia Pudding
- 1 cup soy milk (or other milk of your choice)
- 1 cup plain 2% Greek yogurt
- ⅓ cup chia seeds
- ¼ cup maple syrup
- 1 tsp vanilla powder (optional). You can also use another spice of your choice, such as cinnamon or cardamom. If substituting, start with ¼ to ½ tsp and adjust to taste.
Toppings
- Pecan Maple Butter or any other nut butter of your choice
- Granola
- Pumpkin, hemp, or sunflower seeds
- Toasted nuts
- Fresh fruit
INSTRUCTIONS
- Add all the pudding ingredients to an airtight container and stir vigorously until well combined. Cover and refrigerate for at least 4 hours, or overnight.
- When ready to serve, divide the pudding between two bowls and top with Pecan Maple Butter (we used about 1 tbsp per serving), followed by your choice of toppings.
