Chia seed pudding

Ingredients:

• 1/4 cup (40g) chia seeds
• 1 cup (240ml) milk (dairy or plant-based such as almond, coconut, or oat milk)
• 2 tablespoons (30ml) maple syrup or honey
• 1/2 teaspoon (2.5ml) vanilla extract
• Pinch of salt
• Optional toppings: fresh fruit, nuts, granola, cinnamon, cocoa powder

Instructions:

1. In a medium bowl or jar, combine chia seeds, milk, sweetener, vanilla extract, and salt.
2. Whisk thoroughly until well combined, making sure there are no clumps of chia seeds.
3. Cover and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and form a pudding-like consistency.
4. After the first hour, check the pudding and give it another stir to prevent clumping.
5. Once set, stir the pudding gently. If it seems too thick, add a little more milk; if too thin, add more chia seeds and let sit another 30 minutes.
6. Serve chilled with your choice of toppings such as fresh fruit, nuts, granola, a sprinkle of cinnamon, or cocoa powder.

Notes:

Chia seed pudding can be stored in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep. For a chocolate version, add 1 tablespoon of cocoa powder to the mixture. For a tropical flavor, use coconut milk as your base and top with mango and pineapple. The texture of chia pudding is unique—if you prefer a smoother consistency, you can blend the soaked pudding in a blender or food processor.