HOW TO MAKE CHIA PUDDING with almond milk and vanilla | Paleo, keto, vegan & dairy free breakfast

almond milk

🥗Healthier: coconut milk

💰Cheaper: regular milk

Coconut milk adds creaminess, while regular milk is more affordable.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a unique flavor, while agave is often less expensive.

fresh berries

🥗Healthier: frozen berries

💰Cheaper: dried fruits

Frozen berries maintain nutrients and are often cheaper out of season.

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: granola

Toasted oats add crunch and are typically more economical.

Pour almond milk into a bowl.

Add vanilla bean powder or vanilla essence.

Add optional honey or another sweetener of your choice for vegan.

Add chia seeds and stir the mixture immediately to prevent clumping.

Mix fresh berries in a mixer or gently heat frozen berries in a saucepan to make raspberry puree.

Transfer raspberry puree to a container and let cool.

Remove the chia pudding from the fridge once set; the seeds should have absorbed the liquid and thickened.

Add chia pudding into serving bowls.

Layer the raspberry puree on top of the chia pudding.

Press down with a spoon to make the puree visible from the side of the jar.

Top up the jars with more chia pudding.

Decorate with berries or your favorite topping and sprinkle on roasted almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens