Vanilla chia pudding with berries
Chia seeds soak up vanilla almond milk overnight into a thick, spoonable pudding, and a pile of berries on top makes it feel like dessert for breakfast.
- 125 min total
- 5 min hands-on
- Anyone can make this
- Serves 2
- About $2.87 a serving
- 290 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount, and tomorrow’s breakfast is already done.
Ingredients
For 2 servings.
- 1½ cups unsweetened almond milk
- 6 tbsp chia seeds
- 2 tbsp maple syrup
- 1 cup raspberries, or any berries
From your pantry
- 1 tsp vanilla extract
- 1 pinch salt
Each serving has about 290 calories, 7 g protein, 37 g carbs and 13 g fat, and costs about $2.87 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the almond milk, chia seeds, maple syrup, vanilla and salt together in a bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Let it sit 10 minutes, then again to break up any clumps.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Timer: 10 min
Dolly’s tip: This second whisk is the trick. Skip it and the seeds sink into a solid layer at the bottom.Divide between two jars, cover and chill at least 2 hours or overnight, until thick like pudding.
Timer: 120 min
Dolly’s tip: It keeps 3 days in the fridge. Add the berries just before eating.Top with the berries and eat cold.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
