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Photo:Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Active Time:10 minsTotal Time:8 hrs 10 minsServings:1Jump to Nutrition Facts
Active Time:10 minsTotal Time:8 hrs 10 minsServings:1
Active Time:10 mins
Active Time:
10 mins
Total Time:8 hrs 10 mins
Total Time:
8 hrs 10 mins
Servings:1
Servings:
1
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1/2cupunsweetened almond milk2tablespoonschia seeds2teaspoonspuremaple syrup1teaspoonvanilla extract1/2cupfruit, such as sliced strawberries, blueberriesorraspberries1tablespoonnuts, such as sliced almonds, chopped pistachiosorpecans
Cook Mode(Keep screen awake)
Ingredients
1/2cupunsweetened almond milk
2tablespoonschia seeds
2teaspoonspuremaple syrup
1teaspoonvanilla extract
1/2cupfruit, such as sliced strawberries, blueberriesorraspberries
1tablespoonnuts, such as sliced almonds, chopped pistachiosorpecans
Directions
Stir almond milk, chia seeds, maple syrup and vanilla together in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days. When ready to serve, top with fruit and nuts.
To make aheadRefrigerate in an airtight container for up to 3 days.
To make ahead
Refrigerate in an airtight container for up to 3 days.
Frequently Asked QuestionsAlmond milkcan be a good replacement for cow’s milk if you have a dairy allergy. With that said, almond milk does not offer all the same nutritional benefits as cow’s milk does, especially in the protein department. The calcium and vitamin D are comparable to cow’s milk, since almond milk is fortified (although homemade almond milk most likely will not offer much of these nutrients). Choose unsweetened almond milk, as the sweetened varieties will boost your added sugar content for the day. One nutrient that almond milk has that cow’s milk lacks is vitamin E, which supports immune function and cardiovascular health. And the calcium and vitamin D in almond milk help support bone health.Chia seedsare some of the most nutrient-dense foods you’ll find. Packed with fiber, healthy omega-3 fats, antioxidants and protein, these tiny packages also provide calcium and iron. That’s a whole lot of nutrition packed into those tiny seeds! Regularly eating chia seeds has been associated with a healthy heart, lower cholesterol levels, reduced chronic inflammation and better blood sugar control.Yes, you can. Our recipe calls for almond milk, but feel free to swap it for another nondairy milk such as rice or soy milk or unsweetened coconut or cashew milk. Or you can use whole milk or reduced-fat (2%). Whatever changes you make to this recipe, note that the flavor and consistency of the pudding may differ due to varying protein and fat content, so you might have to experiment with flavorings and add more or less liquid for an ideal texture.Absolutely. This is a perfect recipe for experimenting. In addition to swapping out almond milk for another milk, you can use either black or white chia seeds, or a mix of both, for visual appeal—they both taste the same. We like pure maple syrup, but you can choose honey or another sweetener, including white or brown sugar or jam. Try replacing the vanilla extract with almond or coconut extract, cocoa powder, ground cinnamon or ground cardamom. And there’s no reason to only add berries, as any number of fresh fruit combinations will work, including sliced bananas, diced apple and diced mango. Flaked coconut is an excellent addition as well.Chia seeds stay fresher and last longer stored in sealed glass or plastic containers in the fridge, and storing them this way will also help preserve their nutritional integrity for up to a year. If you see chia seeds with white or multicolored powdery patches and/or they smell musty, toss them.Tiny chia seed pearls are from a flowering desert plant native to central and southern Mexico. They plump up and gel when added to recipes with a lot of liquid and allowed to set up. It gives this pudding recipe a lovely thick and creamy consistency much like tapioca pudding.Yes, it is! It freezes so well that you might want to quadruple the batch. Thawing takes about 15 minutes, if that. Portion chia pudding into individual-serving containers and store in the freezer for up to three weeks. Just make sure you give the chia seeds enough gelling time before transferring the pudding to the freezer.
Frequently Asked Questions
Almond milkcan be a good replacement for cow’s milk if you have a dairy allergy. With that said, almond milk does not offer all the same nutritional benefits as cow’s milk does, especially in the protein department. The calcium and vitamin D are comparable to cow’s milk, since almond milk is fortified (although homemade almond milk most likely will not offer much of these nutrients). Choose unsweetened almond milk, as the sweetened varieties will boost your added sugar content for the day. One nutrient that almond milk has that cow’s milk lacks is vitamin E, which supports immune function and cardiovascular health. And the calcium and vitamin D in almond milk help support bone health.
Chia seedsare some of the most nutrient-dense foods you’ll find. Packed with fiber, healthy omega-3 fats, antioxidants and protein, these tiny packages also provide calcium and iron. That’s a whole lot of nutrition packed into those tiny seeds! Regularly eating chia seeds has been associated with a healthy heart, lower cholesterol levels, reduced chronic inflammation and better blood sugar control.
Yes, you can. Our recipe calls for almond milk, but feel free to swap it for another nondairy milk such as rice or soy milk or unsweetened coconut or cashew milk. Or you can use whole milk or reduced-fat (2%). Whatever changes you make to this recipe, note that the flavor and consistency of the pudding may differ due to varying protein and fat content, so you might have to experiment with flavorings and add more or less liquid for an ideal texture.
Absolutely. This is a perfect recipe for experimenting. In addition to swapping out almond milk for another milk, you can use either black or white chia seeds, or a mix of both, for visual appeal—they both taste the same. We like pure maple syrup, but you can choose honey or another sweetener, including white or brown sugar or jam. Try replacing the vanilla extract with almond or coconut extract, cocoa powder, ground cinnamon or ground cardamom. And there’s no reason to only add berries, as any number of fresh fruit combinations will work, including sliced bananas, diced apple and diced mango. Flaked coconut is an excellent addition as well.
Chia seeds stay fresher and last longer stored in sealed glass or plastic containers in the fridge, and storing them this way will also help preserve their nutritional integrity for up to a year. If you see chia seeds with white or multicolored powdery patches and/or they smell musty, toss them.
Tiny chia seed pearls are from a flowering desert plant native to central and southern Mexico. They plump up and gel when added to recipes with a lot of liquid and allowed to set up. It gives this pudding recipe a lovely thick and creamy consistency much like tapioca pudding.
Yes, it is! It freezes so well that you might want to quadruple the batch. Thawing takes about 15 minutes, if that. Portion chia pudding into individual-serving containers and store in the freezer for up to three weeks. Just make sure you give the chia seeds enough gelling time before transferring the pudding to the freezer.
EatingWell.com, January 2024
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Nutrition Facts(per serving)249Calories12gFat28gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
