This is how to make chia seed pudding topped with blueberries and almond milk! With a touch of sweetness this treat is light dairy free & gluten free dessert everyone will love.
Ok so I will admit that dessert comes before dinner sometimes in my world. We love trying new treats too. So, the other day we figured out how to make chia seed pudding and it was great! This one used almond milk so it’s even dairy free, but doesn’t lack any flavor at all. Cashew milk could be used as well. (affiliate links present, originally published 4/19)
Chia Seed Pudding with Milk
It’s definitely a different consistency if you’re used to homemade tapioca or rice pudding, but a nice texture change. Feel free to add any fresh fruit on top, we chose blueberries for this batch. You can use regular, cashew milk, almond or lactose free. Use what you like or what your tummy finds best for it.
We have tried this all sorts of ways and it works great. Same goes for our overnight oats which we also love in the morning for breakfast. Here’s a quick peek of the process.
Dairy Free Chia Pudding
This is what you’ll need to make a batch of chia pudding You can also choose your sweetener of choice. Honey was used this time but pure maple syrup would work well too. For a more natural choice there is another called agave you can find online and at the grocery stores.
- Chia seeds
- Almond milk
- or cashew milk, coconut milk, etc….
- milk and sweetener could be used too
- Honey
- Sugar
Pudding with chia seeds
Additional items that could be added. Think outside of the box when it comes to these, and always see what is in your fridge and/or your pantry first. During the summertime fruit is a must and easy to find. Cooler months I go for others but frozen fruit does work it just has a different texture.
- 1/2 cup of whole / diced fresh fruit for topping
- 1/4 cup granola to sprinkle on top
- A bit of protein powder mixed into the pudding itself
- Tsp. of almond butter for the top
- Mason jar for serving
Beyond that you can add bits like a little vanilla extract or almond, with those there are tons of options. Heck even coconut extract would be great.
Chia Dessert
This has a pudding consistency with with the few tablespoons of chia seeds inside which is different from anything else you’ve tasted. In order to make your chia seed dessert right you need to leave it in the fridge overnight. This will allow the seeds to soak up the milk and sweetness and become soft.
Cooling in the refrigerator overnight also allows it to get really chilled! This is the best way to serve and eat it. To me room temperature pudding is just a NO. Then try these easy dessert recipes:
- Strawberry bread pudding is great. We use canned pie filling for the fruit on this one but would pair well with this for a brunch for sure.
- Cranberry apple cobbler uses fresh apples and I make this after the holidays with our leftover sauce. I hate waste so it’s always a winner to finish up all the things.
- Chocolate coconut cake is poke style which is fun for the kids to make with you too.
- Homemade granola bars are fun with dried cranberries or raisins inside, up to you.
Print recipe and view nutrition facts below:
What to Make with Chia Seeds
- In a large bowl, whisk milk, chia seeds, and honey together. Cover bowl with plastic wrap and let set in fridge overnight.
- In a medium saucepan, heat blueberries (fruit of choice) and sugar over medium heat until they burst and become soft.
- Remove from heat and turn into a thick puree (with the help of a potato masher).
- Allow to cool.
- Once the chia seed has set, start preparing your cups.
- Scoop your blueberry puree into your serving glass first, it will act as the base. Then fill the rest of your cup with chia seed pudding.
- Garnish with blueberries and enjoy!
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How to Make Chia Seed Pudding
Equipment
- 1 pot
Ingredients
- 2 c almond milk
- 3/4 c chia seeds
- 3 tbsp honey
- 2 c blueberries or any fruit
- 2 tsp sugar
Instructions
- In a large bowl, whisk milk, chia seeds, and honey together. Cover bowl with plastic wrap and let set in fridge overnight.
- In a medium-sized saucepan, heat blueberries and sugar over medium heat until they burst and become soft. Remove from heat and turn into a thick puree (with the help of a potato masher). Allow to cool.
- Once the chia seed has set, start preparing your cups. Scoop your blueberry puree into your serving glass first, it will act as the base. Then fill the rest of your cup with chia seed pudding. Garnish with blueberries and enjoy!