Description
Creamy chia pudding made with milk and sweetened fruit, perfect for a quick, make-ahead breakfast. It is fiber-rich and ready to grab from the jar.
Ingredients
- 4 tablespoons chia seeds
- 1 cup milk of choice
- 1–2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1 pinch fine sea salt
- 1 medium ripe pear, diced small (for topping)
- 1/2 teaspoon lemon juice (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
- 1 teaspoon honey or maple syrup (for topping)
- 2 tablespoons plain Greek yogurt (optional add-in)
- 1 tablespoon chopped toasted walnuts or almonds (optional add-in)
- 1 tablespoon pumpkin seeds (optional add-in)
Instructions
- In a jar or bowl, whisk milk, honey, vanilla, and salt until the sweetener dissolves.
- Sprinkle in chia seeds while whisking to prevent clumps, then stir for 20–30 seconds until evenly dispersed.
- Let stand 10 minutes, then stir again to break up any settling and ensure a uniform gel forms.
- Cover and refrigerate at least 2 hours or overnight until thick and pudding-like; it should look set and spoonable with no dry seeds.
- In a small bowl, combine diced pear, lemon juice, cinnamon, and honey; stir and chill until serving.
- In the morning, stir pudding; if too thick, add a splash of milk to loosen. Layer with the cinnamon pears and any yogurt or crunchy toppings.
- Keep cold until ready to eat and return leftovers to the refrigerator promptly.
Notes
- Use 3–4 tablespoons chia per 1 cup milk; start with 4 for thicker pudding.
- Stir twice: once when mixing and again after 10 minutes to prevent clumping.
- Thicker milks yield a creamier texture.
- Store covered in the fridge up to 4–5 days; keep fruit toppings separate for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook, Chilling
- Cuisine: American