Chia Pudding Recipe
Chia pudding (Chia seeds, almond milk, agave) Topped with strawberries, banana, frozen blueberries
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Ingredients
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Chia Pudding Base
Toppings
Method
Chia Pudding Base
- 1
Combine and whisk
In a medium bowl or a jar with a lid, pour 1 cup unsweetened almond milk. Add 1/4 cup chia seeds, 2 tablespoons agave syrup, 1/2 teaspoon vanilla extract, and a pinch of salt. Whisk vigorously for 30–45 seconds (or close the jar and shake tightly) to evenly disperse the chia seeds and break up any clumps.
- 2
Initial rest and re-whisk
Let the mixture sit at room temperature for 5 minutes, then whisk or shake again to prevent the seeds from settling and forming clumps.
- 3
Toppings
- 4
Prepare fruit
While the pudding is chilling (or just before serving), hull and slice strawberries and slice the banana. Keep the frozen blueberries in the freezer until ready to serve so they remain firm and slightly icy for a contrast in texture.
- 5
Assemble
Divide the chilled chia pudding between 2 bowls or jars (about 1/2 cup pudding per serving). Top each serving with the prepared 1/4 cup sliced strawberries and 1/4 sliced banana, and sprinkle about 2 tablespoons frozen blueberries over each. If using, add 1/2 tablespoon chopped nuts and a 1/2 teaspoon shredded coconut per serving for crunch and extra flavor.
- 6
Serve
Serve immediately so the frozen blueberries keep some texture. If you prepared the pudding ahead and it is very thick, stir in a teaspoon or two of almond milk before topping. Leftover pudding keeps covered in the refrigerator for up to 4 days; add fresh toppings when serving.