Chia Seed Pudding - Yummy Hrira

# What You Need:

01 - 1/2 cup chia seeds

02 - 2 cups milk (dairy or plant-based such as almond, coconut, or oat)

03 - 2 tablespoons maple syrup or honey

04 - 1 teaspoon pure vanilla extract

05 - 1 cup mixed fresh fruit (berries, mango, or banana)

06 - 2 tablespoons chopped nuts or seeds

07 - 1 tablespoon shredded coconut

01 - In a medium bowl or jar, whisk together chia seeds, milk, maple syrup or honey, and vanilla extract until well combined.

02 - Cover and refrigerate for at least 8 hours or overnight, stirring once after 30 minutes to prevent clumping.

03 - Before serving, stir well to ensure an even pudding consistency.

04 - Spoon into bowls or glasses and top with fresh fruit, nuts, and coconut if desired.

01 -

It takes less than five minutes to throw together before bed, and you wake up to breakfast already done.
The texture is strangely satisfying, like a creamy pudding that somehow feels virtuous and indulgent at once.
You can top it with whatever is in your fridge, so it never gets boring.
It keeps you full for hours without that mid morning energy crash.

02 -

If you skip the thirty minute stir, you will end up with a clumpy mess at the bottom and watery liquid on top, so set a timer.
The pudding thickens more than you expect, so if you want it spoonable rather than solid, use the full two cups of milk or even a bit more.
Always taste before chilling because adding sweetener after it has set means stirring forever to distribute it evenly.

03 -

Use a jar with a tight lid so you can shake it instead of whisking, which makes mixing faster and cleanup easier.
If you want a smoother texture, blend the pudding in a food processor after it has set, which breaks down the seeds into a creamy consistency.
Double the batch and keep extra jars in the fridge so you always have a backup breakfast ready to go.