Vanilla Chia Pudding Recipe
Vanilla Chia Pudding Recipe with almond milk, chia seeds, maple syrup and vanilla extract for easy healthy breakfast or snack. Use any toppings or make a part of a meal prep.
Vanilla Chia Pudding Recipe with almond milk, chia seeds, maple syrup and vanilla extract for easy healthy breakfast or snack. Use any toppings or make a part of a meal prep.
- Carbohydrate 21.3283874842366 g
- Cholesterol 3.675 mg
- Fat 13.9839262389458 g
- Fiber 16.0319253108874 g
- Protein 8.16086249438484 g
- Saturated Fat 1.92844837385827 g
- Serving Size 1 1 serving (8 oz jar) (93g)
- Sodium 27.2921249931698 mg
- Sugar 5.29646217334916 g
- Trans Fat 0.941492999236453 g
- Calories 243 calories
Step-by-step
- In any glass container with a tight seal lid, add ingredients in the following order: milk, maple syrup, vanilla and chia seeds.
- If you would like to add toppings in the morning, use bigger jars, otherwise use smaller jars (pictured).
- Stir well with a spoon or fork, let sit for 1 minute and stir again. This will prevent lumps.
- Then refrigerate overnight.
- When ready to eat, stir well and top with favourite toppings: nuts, berries, fruit, coconut flakes etc.
Stirring chia seeds into liquid demands strict adherence to timing or the exterior mucilage will bind prematurely into dense clumps. Liquid-to-seed ratio dictates the final gel consistency, requiring a precise 3-to-1 volumetric proportion of almond milk to seeds for optimal suspension. Fresh vanilla bean paste yields a superior aromatic profile compared to extracted alcohol-based liquids, though pure extract remains chemically stable during prolonged cold storage. Combining the milk, sweetener, and vanilla before introducing the seeds ensures uniform dispersion of fats and sugars.
Resting the mixture for precisely sixty seconds after the initial combination allows the exterior hydrocolloids to swell partially, after which a secondary agitation breaks apart any nascent agglomerations. Glass vessels with secure silicone gaskets prevent moisture loss and refrigerator odor absorption over the twelve-hour hydration window. Storing the prepared base at 38 degrees Fahrenheit inhibits microbial growth while maximizing enzyme action needed to soften the seed coat.
Substitutions alter the thickening timeline significantly. Maple syrup integrates instantly into cold dairy or plant milks, whereas raw honey requires initial dissolution in a small quantity of warm liquid to prevent localized crystallization. Unsweetened almond milk provides a neutral canvas, but higher-protein milks will alter the final gel density, occasionally requiring an extra half-teaspoon of seeds to achieve identical viscosity.
