Chia Pudding
Turnip Vegan published this recipe on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
An easy make-ahead vegan breakfast made with oat milk, chia seeds, cinnamon, and salt. Refrigerate it overnight until thick and creamy, then customize it with fresh fruit, nuts, seeds, coconut, or nut butter.
- Time
- 8 hours 5 minutes
- Equipment
- No cooking needed
- Good for
- Breakfast or snacks
- Contains
- Gluten
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Base Pudding
- 240 g
- 35 g
- 1 g
Garnish Ingredients
Weights are estimates. Together, the ingredients weigh about 275 g before cooking, which is about 275 g per serving.
Steps
Pour the oat milk, or another plant-based milk of choice, into a bowl or glass.
Add the chia seeds, ground cinnamon, and a pinch of salt. Stir thoroughly until the chia seeds are evenly dispersed and no dry clumps remain.
Cover the bowl or glass and refrigerate for at least overnight, allowing the chia seeds to absorb the milk and form a thick pudding.
Before serving, top the pudding with your favorite fruits, nuts, seeds, nut butter, and/or coconut shavings. The source recommends strawberries, raspberries, and blueberries.
Notes
Prepare the pudding the night before or meal-prep it for the week. The toppings are flexible; use fruit, nuts, seeds, coconut shavings, or nut butters according to preference.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 330
- Protein
- 9 g
- Carbs
- 40 g
- Fat
- 16 g
- Fiber
- 19 g
Where the calories come from
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