Chia Seed Pudding

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– 2 cups light coconut milk or homemade almond milk – 6 tablespoons chia seeds – 1 tablespoon maple syrup – ¼ teaspoon cinnamon – ⅛ teaspoon sea salt Optional toppings – Tart cherries, (I usually get them frozen) – Blueberries – Chopped nuts or granola – Coconut flakes – Maple syrup

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– In a lidded 3- to 4-cup jar, combine the milk, chia seeds, maple syrup, cinnamon, and salt. Cover and shake to combine. Chill for a few hours, then give it a good stir to loosen any clumps. Continue chilling for 12 to 18 hours for the pudding to set. – Serve with fruit, nuts, coconut flakes, and maple syrup as desired.

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