Chia Pudding with Oat Milk
Start your day right with Chia Pudding and Oat Milk. Learn how to make this delicious, plant-based treat for a guilt-free dessert or snack.
Servings: 1 person
Calories: 205kcal
Ingredients
- 2 tablespoon chia seeds
- 8 tablespoon oat milk
- 1 teaspoon maple syrup
- ½ teaspoon vanilla extract
Instructions
- Combine the chia seeds, oat milk, sweetener, and vanilla extract in a mixing bowl.
- Stir well to mix all the ingredients thoroughly. You can adjust the sweetener to your taste preferences. Also, you can always add more sweetener when you serve it, so don't go too wild with sugar in the mixing step.
- Cover the bowl with plastic wrap or a lid (if your container has one) and refrigerate it for at least 1 hour. Let it sit overnight for the best results, but at least 1 hour should work also. The chia seeds will slowly absorb the liquid during this time and create a gel-like consistency and creamy texture.
- After the chia pudding is set, stir it well to break up any clumps. If it's too thick, add more oat milk to achieve your desired consistency.
- Serve the chia pudding in individual bowls or a glass jar (I am really into food presentation 😏). Top it with your favorite toppings like fresh berries, banana slices, chopped nuts, cocoa powder, or shredded coconut.
- Enjoy your creamy chia pudding with oat milk as an easy, healthy breakfast, snack, or dessert.
Video
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
Substitutions/Variations
- I typically use black chia seeds, but you can use white chia seeds as an alternative. There is little difference between them nutrient-wise, and they both offer similar health benefits. They are both excellent sources of fiber, healthy fats, omega-3 fatty acids, protein, and various vitamins and minerals—the main difference in the final presentation of the pudding, with one being lighter in appearance.
- Pure maple syrup is my sweetener of choice, but you can also use agave syrup, brown sugar, honey, or coconut sugar.
- This recipe is all about using oat milk 😏, but you can actually use any other non-dairy option and your favorite plant-based milk - coconut milk, unsweetened almond milk, cashew milk, rice milk, or soy milk.
Helpful Tips and Tricks
- As a general guide, you should use a 1:4 ratio of chia seeds to liquid (for example, in this recipe, 2 tablespoons of chia seeds and 8 tablespoons of oat milk). Adjust the ratio if you prefer a thicker or thinner consistency.
- Don't be afraid to get creative with flavors. Add more or less vanilla extract, cocoa powder (I prefer using unsweetened), cinnamon, ginger powder, or other spices to enhance the taste.
- If your pudding is too thick after setting, add a bit more oat milk and stir to reach your desired consistency.
- Experiment with various toppings to get different textures and flavors. Fresh fruits, walnuts, almonds, pumpkin seeds, granola, shredded coconut, peanut butter, or almond butter drizzle can enhance the taste (and add more protein to your chia pudding).
- If you like to make this chia pudding for more people or want to make it for easy storage, you can make it in a mason jar. Ensure the mason jar's lid is sealed tightly to create an airtight seal and refrigerate it. This will help keep the chia pudding fresh and prevent it from absorbing unwanted odors from the fridge. When ready to serve, take the amount you want and put the rest back in the refrigerator.
Nutrition
Serving: 1bowl | Calories: 205kcal | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 61mg | Potassium: 176mg | Fiber: 9g | Sugar: 14g | Vitamin A: 259IU | Vitamin C: 0.4mg | Calcium: 332mg | Iron: 3mg
