Ingredients
Vanilla chia pudding
- 2 cups unsweetened milk Dairy or plant-based
- ½ cup chia seeds
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Equipment
- 1 Mixing bowl Medium size
- 1 Whisk To distribute seeds evenly
- 1 set Measuring cups For milk and chia
- 1 set Measuring spoons For maple syrup and vanilla
- 4 Lidded jars About 8 ounces each
Instructions
Mix and chill
- Pour 2 cups unsweetened milk into a mixing bowl, add ½ cup chia seeds, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract, then whisk until evenly combined.
- Let the mixture stand for 10 minutes, then whisk again, scraping the bottom and sides to break up any clusters of chia seeds.
- Divide evenly among four lidded jars. Cover and refrigerate for at least 2 hours, or overnight, until thick and spoonable.
- Stir each jar once before eating. Add fresh berries or other toppings just before serving, if desired.
Video
Notes
Stirring a second time after ten minutes prevents dry clusters. Chill for at least 2 hours; overnight gives a firmer texture. The four-jar yield is based on the un-topped pudding. Fresh fruit is optional and not included in the ingredient cost. Store covered in the refrigerator for up to 4 days. Allergens depend on the milk you choose. Approximate batch cost is $3.60 using standard dairy milk and will vary. The Downshiftology video was originally uploaded August 24, 2016 and demonstrates the same basic soaking method.
