3 Ingredient Chia Pudding The Conscious Plant Kitchen Give it a good stir using a fork or whisk until well combined. combine chia seeds and almond milk. whisk with a fork to combine. stir in the maple syrup, then cover and transfer to the fridge. allow the chia seeds to absorb the liquid and form a pudding for at least 20 minutes, or ideally overnight. 3 ingredients to make chia seed pudding. chia seeds: make sure to use fresh chia seeds, so they absorb the liquid and plump up. you can use black or white chia seeds to make overnight pudding. milk: to keep this simple chia pudding dairy free, i love using unsweetened almond milk.
Vanilla Chia Seed Pudding Dietitian Debbie Dishes Instructions. mix all ingredients in a medium bowl with a spoon or whisk, stirring thoroughly to combine. set aside briefly and stir or whisk again after about 10 15 minutes to break up any clumps of chia seeds. cover with plastic wrap and refrigerate at least an hour or two, or overnight. Chia seed pudding: into a covered container, combine all of the ingredients, except for the toppings, in the order listed. stir to combine. cover tightly and place in the fridge for at least 30 minutes up to overnight (chia seed pudding stays good for up to 5 days in the fridge.) or until thickened to the desired consistency. Combine all ingredients in a jar that has a well fitted lid (16 ounce volume or greater will work best). seal the jar and vigorously shake for about 1 minute to agitate the pudding and make sure all the chia seeds are suspended in the liquid. place the sealed jar into the fridge for at least 1 hour, or overnight. Combine 1 cup of blueberries, water, granulated sugar and lemon juice in a small saucepan. cook over medium heat for 8 to 10 minutes, stirring frequently. add the remaining half cup of blueberries and cook for an additional 4 to 6 minutes, stirring frequently. remove from heat and let cool for at least 10 minutes.
Comments are closed.