Description
A simple and nutritious 5-Ingredient Almond Butter Chia Seed Pudding that combines creamy almond butter, sweet maple syrup, and chia seeds soaked in almond milk, creating a smooth, protein-rich breakfast or snack that’s ready in just a few hours.
Ingredients
Scale
Ingredients
- 4 tbsp almond butter (preferably Barney Butter for extra smooth texture)
- 1 1/2 tbsp maple syrup
- 1 cup unsweetened almond milk (such as Almond Breeze)
- 5 tbsp chia seeds
- Pinch of sea salt
Instructions
- Mix Ingredients: In a medium-sized bowl, combine the almond butter, maple syrup, and almond milk. Whisk thoroughly until the mixture is smooth and uniform with no lumps.
- Add Chia Seeds and Salt: Stir in the chia seeds and a pinch of sea salt, mixing well to ensure the seeds are evenly dispersed in the mixture.
- Let it Set: Cover the bowl with plastic wrap or transfer the mixture to a sealed container. Refrigerate for at least 3 hours, preferably overnight, to allow the chia seeds to absorb liquid and the pudding to thicken.
- Serve: After chilling, stir the pudding to break up any clumps and serve cold. Optionally, top with fresh fruit or nuts for added texture and flavor.
Notes
- Use smooth almond butter for the best texture; chunky almond butter may affect consistency.
- Maple syrup can be substituted with honey or agave nectar if preferred.
- For a creamier pudding, stir halfway through the setting time.
- This pudding keeps well refrigerated for up to 4 days.
- To increase protein content, add a scoop of your favorite protein powder when mixing.
