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Chia and Oat Vegan Breakfast Pudding

Elina James
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Breakfast
Servings 2 servings
Calories 300 kcal

Ingredients
  

  • 1 cup plant-based milk (almond, coconut, oat, or soy)
  • 3 tablespoons chia seeds
  • ½ cup rolled oats
  • 1 tablespoon maple syrup or agave (optional, for sweetness)
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Optional toppings:
  • Fresh fruits (banana, berries, mango)
  • Nuts (almonds, cashews, walnuts)
  • Seeds (hemp, flax)
  • Nut butter (peanut, almond, cashew)
  • Coconut flakes

Instructions
 

  • Add milk, oats, chia seeds, sweetener, vanilla, and salt to a medium mixing bowl.
  • Whisk or stir very well, making sure there are no clumps of chia seeds.
  • Allow the mixture to rest for a few minutes, then stir once more. This step ensures the chia begins to gel evenly.
  • Transfer into airtight jars or containers.
  • Refrigerate for a minimum of 4 hours or overnight for best results.
  • Once set, open the jars and give it a quick stir before serving.
  • Add fresh fruit, nuts, seeds, or nut butter just before eating.