This is the basic foundation for chia pudding. Once it sets, you can top it with anything – fresh fruits, dried fruits, nuts, granola, cereal, mint sprigs, honey, maple syrup, candy or mini-marshmallows. It makes a great breakfast, or mid-day snack.
1/2 c. Milk, cold (use any dairy or non-dairy milk you prefer. I like coconut milk best for its creaminess.)
2 TBSP Chia Seeds
1 tsp Honey, Agave, Maple Syrup or sweetener of your choice (optional – to taste)
pinch of Sea Salt
This is easiest made in a mason jar. Add the milk, salt, then the chia seeds. Mix well until all the clumps of seeds are incorporated.
Let sit 3-5 minutes. Then add the honey or sweetener of choice, and mix, mix, mix again. Make sure you haven’t left any clumps of seeds on the sides or bottom of the jar.
Seal the jar and place it in the fridge overnight (or up to 5 days).
When you’re ready to eat, just grab the jar & a spoon, toss in any toppings you want, and dig in. You can also add your toppings to the jar, then pack it for lunch. It’s a simple and satisfying snack. 💕
Feel free to go crazy with the flavors. Try whisking extra flavor right into the milk, like cocoa powder, instant coffee, matcha, peanut butter, fruit jams or preserves, cinnamon & spices, mint leaves, etc.