Chia pudding is such a quick and easy way to prepare breakfast and is a hit with the family. You make it the night before, it lasts in the refrigerator for a week, and you can add a wide variety of flavors. I like to store it in small mason jars when I need breakfast on the go. This recipe can be multiplied in any quantity desired for leftovers or to feed a crowd.
Yield: 4 servings
6 tablespoons chia seeds
2 cups unsweetened almond milk, or more if preferred
1 tablespoon agave nectar
Toppings (be creative!):
- Place chia seeds in a wide-mouth mason jar or any type of glass storage container you have.
- Combine almond milk and agave nectar and whisk. If you prefer it a bit runnier, use more liquid. If you like more of a tapioca texture, use less liquid.
- Pour the almond milk mixture over the seeds and stir well. Store in the refrigerator. It will take at least 6 hours to set, and you then have your base pudding.
- You can eat it as is, or stir in nut butter, such as almond or peanut butter, and top with berries, nuts, or other fruits. Be creative with this!
Looking for more satisfying vegan breakfast ideas? Check out Steel Cut Oats and Caramelized Bananas!