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Chia Pudding
A silky, overnight‑set base of chia seeds and milk, sweetened to taste and finished with fresh berries, toasted nuts, and a drizzle of maple syrup. The gentle gelation creates a creamy texture that’s both comforting and nourishing, making it a perfect breakfast or dessert that feels indulgent yet light.
Ingredients
FOR THE PUDDING
- 2 cups unsweetened almond milk 480g
- ½ cup chia seeds 80g
- 2 tbsp maple syrup 28g
- ½ tsp vanilla extract 3g
FOR THE TOPPING
- 1 cup fresh blueberries 140g
- ½ cup sliced almonds 50g
Steps
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Step 1
In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until the mixture is smooth and the seeds are evenly dispersed.
- 2 cupsunsweetened almond milk
- ½ cupchia seeds
- 2 tbspmaple syrup
- ½ tspvanilla extract
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Step 2
Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, allowing the chia to absorb the liquid and form a thick custard.
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Step 3
When ready to serve, give the pudding a good stir to break up any clumps. Divide the mixture into four small serving glasses.
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Step 4
Top each serving with a handful of fresh blueberries and a sprinkle of toasted sliced almonds for crunch and color.
- 2 cupsunsweetened almond milk
Nutritional info
Estimated nutritional value per serving. Not medical advice. Learn more.
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