assorted nuts and seedsalmonds, walnuts, cashews, pumpkin seeds, etc.
2teaspoonschocolate chipsregular or sugar-free (optional)
Instructions
Add chia seeds to a mason jar or small bowl. Now add light coconut milk, and maple syrup. Using a fork, give it a good mix to combine everything. Wait 5 minutes then stir again to break the chia seed clumps.
Close the mason jar lid or cover tightly using food storage wrap. Now set it in the refrigerator for at least an hour, or up to overnight. The chia pudding will get thicker the longer it sits.
When ready to consume, add a splash of water or coconut milk if it appears too thick. Top with chocolate chips, berries or nuts, and enjoy it for breakfast or snack.
Video
Notes
Coconut Milk: I prefer to use light coconut milk so the pudding doesn't get too thick. This also reduces the calorie count as compared to full-fat coconut milk.
Sugar-free: For a sugar-free, lower-carb variation, skip the maple syrup altogether, or use monkfruit maple syrup instead.
Berries: I like to top this chia pudding with assorted berries including blueberries, strawberries, blackberries, or raspberries due to their low glycemic index.
Chocolate chips: These are another great choice for topping. Use sugar-free chocolate chips if you want to keep this pudding sugar-free.
Protein-boost: To add a protein boost to this chia pudding, stir in 1 tablespoon of vanilla-flavored protein powder per serving or top with 1 to 2 tablespoons of a high-protein granola.
Note: The nutrition facts below are my estimates and do not include toppings. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.