Chia Pudding Recipe

Combine liquids and sweetener

In a medium bowl or large jar, whisk together 2 cups coconut milk, 2 tablespoons maple syrup (or honey), 1 teaspoon vanilla extract, and a pinch of sea salt until evenly combined.

Add chia seeds

Whisk in 6 tablespoons chia seeds so they are evenly distributed and not clumped. Let the mixture sit for 5 minutes, then whisk again to break up any clumps.

Chill to set

Cover the bowl or screw on the jar lid and refrigerate at least 3 hours, ideally overnight (6–8 hours) until the mixture is thick and spoonable. If pudding is too thick in the morning, stir in 1–2 tablespoons coconut milk to reach desired consistency.

Prepare fruit

Wash the berries and slice larger berries (strawberries) if needed. Peel and slice 1 ripe banana into 1/4-inch rounds just before serving to prevent browning.

Assemble toppings

When pudding is set, spoon into serving bowls or glasses. Arrange banana slices and mixed berries on top. Sprinkle 1 cup honey vanilla granola over the pudding. Drizzle an additional teaspoon of honey or maple syrup if you prefer extra sweetness.

Toast the bread

Toast 2 slices of sourdough to your desired level of brownness (about 2–3 minutes in a toaster or under broiler).

Spread peanut butter

While still warm, spread 1.5 tablespoons peanut butter on each slice so it softens and melts slightly.

Finish toast

Sprinkle a light dusting of ground cinnamon (1/4 tsp total) over the peanut butter and, if desired, a tiny pinch (1/8 tsp) of sea salt to enhance flavor.

Optional: scatter 2 tablespoons toasted coconut flakes and 3–4 fresh mint leaves over the chia pudding for extra texture and aroma.

Serve each portion of chia pudding alongside one peanut butter sourdough toast. Enjoy immediately.