Giada Chia Seed Pudding Recipe
Chia pudding might sound simple, but Giada’s version turns it into yum heaven!The trick is getting the right chia-to-liquid ratio—too much liquid, and it won’t thicken up properly.I always shake or stir the mixture twice within the first 30 minutes to keep the seeds from clumping together.A touch of vanilla and a drizzle of honey add just the right amount of sweetness without overpowering the natural nuttiness of the chia.I like using almond milk for a light, slightly nutty base, but coconut milk makes it extra rich.Once it’s set, the texture is perfectly creamy, and it pairs beautifully with fresh fruit or a sprinkle of toasted coconut.
Servings: 4
Ingredients
- 2 cups Almond Milk
- ½ cup Chia Seeds
- 1 teaspoon Vanilla Extract
- ½ teaspoon Ground Cinnamon
- 2 tablespoons Maple Syrup
- 1 pinch Salt
- 1 cup Greek Yogurt
Instructions
- In a medium bowl, whisk together the almond milk, Greek yogurt, maple syrup, vanilla extract, and salt until fully combined.
- Add the chia seeds to the mixture and whisk them in thoroughly until the seeds are well incorporated.
- Let the mixture stand for about 30 minutes, then give it a good stir to distribute the seeds evenly.
- Cover the bowl and refrigerate overnight so that the chia seeds can absorb the liquid and thicken the pudding.
- Serve the chia seed pudding in bowls, optionally topped with fresh berries, toasted almonds, or a drizzle of olive oil for extra flair.