Chia Pudding

Chia Pudding
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This delightful dairy free pudding is the perfect breakfast to-go. Add your favorite nuts or berries and enjoy! I usually make at least 6 at a time. They keep in the refrigerator for up to 2 weeks.
Servings Prep Time
2 puddings 10 minutes
Passive Time
4 hours
Servings Prep Time
2 puddings 10 minutes
Passive Time
4 hours
Chia Pudding
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This delightful dairy free pudding is the perfect breakfast to-go. Add your favorite nuts or berries and enjoy! I usually make at least 6 at a time. They keep in the refrigerator for up to 2 weeks.
Servings Prep Time
2 puddings 10 minutes
Passive Time
4 hours
Servings Prep Time
2 puddings 10 minutes
Passive Time
4 hours
Ingredients
Servings: puddings
Units:
Instructions
  1. Place the cooked quinoa in the bottom of two pint jars (or small covered bowls)
  2. Add the almond flour and chia seeds to the jars and stir to combine
  3. Add the almond milk, vanilla and maple syrup to the jars (little by little works best) and give it a good stir to combine. The mixture will be thick and smell terrific!
  4. Cover the jars or bowls and refrigerate for at least 4 hours. I usually make them and refrigerate them overnight.
  5. Top with your favorite berries and/or chopped nuts and enjoy. I love how portable and delicious these puddings are.
Recipe Notes

Adapted from a recipe shared with me by Kim Maxwell of KMax Fitness

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