If you’re a lover of tapioca or rice pudding, you’re going to love this healthful spin. When combined with a liquid, chia seeds develop a consistency like tapioca pearls, which gives the pudding a nostalgic texture. Plus, chia pudding is way easier to make (no cooking required!) and it’s loaded with nutrients, including omega-3s. Not just an evening treat, it doubles as an all-star make-ahead breakfast that can be topped with fresh fruit, granola, or whatever strikes your fancy (see our favorite topping suggestions below).
Yield: 2–3 servings
Prep time: 5 minutes | Total time: 12 hours
¾ cup unsweetened, plain soy milk
¼ cup chia seeds
½ teaspoon vanilla extract
1 tablespoon maple syrup
Optional Toppings:
Strawberry Preserves (page 245)
Granola (store-bought or from the recipe on page 46)
Fresh berries or sliced fruit
Sliced almonds
Shredded coconut
Vegan whipped cream
Sprig of mint
1. In a jar, bowl, or container, combine the soy milk, chia seeds, vanilla extract, and maple syrup. Mix well until combined, ensuring that there are no clumps of chia seeds. The seeds will separate from the milk—that’s okay. Cover and place in the refrigerator overnight or for at least 12 hours, stirring midway to break up the chia again.
2. Divide the set pudding into small ramekins (it’s filling!) and top with any optional toppings.
Meal Planning Tip: When refrigerated, this chia pudding will keep its freshness for at least 5 days, so it’s a great make-ahead dessert if you have guests coming over and don’t want to do all the cooking on that day.
Tester Tip: “I love this with 1 to 2 tablespoons of cocoa powder mixed in and topped with some mini vegan chocolate chips!”—Melanie S.
My Tips