Can I use water instead of milk?

Honestly? I wouldn't. I tried this once in a pinch and the result was...sad. The milk adds creaminess and richness that water just can't match. If you're dairy-free, stick with almond, oat, or coconut milk - they all work beautifully in this vegan chia pudding.

How long does chia pudding last in the fridge?

Three days max in an airtight container! I meal-prep mine in little jars every Sunday night. By Wednesday, the texture's still perfect. Just give it a quick stir before eating if it separates.

Why isn't my pudding thickening?

Two likely culprits: Either you didn't use enough chia seeds (3 tbsp per cup of liquid is the golden ratio) or you didn't wait long enough. Those seeds need at least 2 hours to work their magic - overnight is even better. Trust me, it's worth the wait!

Can I make this nut-free?

Absolutely! Swap the almond milk for oat, rice, or even soy milk. The chia seeds don't care what liquid they're soaking up as long as there's enough of it.

Chia Seed Breakfast Pudding - Creamy & Irresistible

Description

A quick and nutritious breakfast option packed with protein and fiber.

Ingredients

3 tbsp chia seeds
1 cup almond milk
1 tsp honey
1/2 tsp vanilla extract
Fresh berries for topping

Cook Mode Prevent your screen from going dark

Instructions

Mix chia seeds, almond milk, honey, and vanilla extract in a bowl.
Stir well to combine.
Cover and refrigerate for at least 2 hours or overnight.
Stir again before serving.
Top with fresh berries.

Notes

Adjust sweetness by adding more or less honey.
Use any milk alternative.
Store leftovers in the fridge for up to 3 days.

Prep Time: 5 mins
Cook Time: 0 mins
Category: Breakfast
Method: No-Cook
Cuisine: American