Vanilla Chia Pudding with Optional Mango Purée

This pudding is delicious with any fruit or other toppings that you like! Whip it up at night or in the morning for a quick grab-and-go breakfast. This recipe makes one serving (about 2/3 cup).

Print Recipe

Prep Time 2 mins

Resting Time 15 mins

Course Breakfast, Dessert

Servings 1

Ingredients

2 tbsp chia seeds
½ cup unsweetened almond or coconut milk
½-1 tsp pure maple syrup
2 tbsp plain unsweetened kefir (drinkable yogurt) or yogurt*
½ tsp pure vanilla extract
sprinkle of cinnamon
1 tbsp vanilla protein powder (optional)**

Toppings:

fresh fruit
chopped/sliced nuts

For the optional mango purée:

½ ripe mango
~1 tbsp unsweetened almond/coconut milk or water

Instructions

In a small container with a lid, stir together all ingredients except the toppings. (I use kefir because it stirs in easily). Stir continuously for about a minute, breaking up any clumps of seeds. Chill in the fridge for at least 15 minutes to thicken. Taste and add more maple or milk if needed (will depend on the yogurt you use and your preference). Pudding will keep in the fridge for about 5 days.
To make the purée, add the mango and milk/water to a blender (I used my NutriBullet). Blend until smooth, adding more liquid if needed. Pour over the top of the pudding, or layer it to make a parfait.
When you're ready to eat, add nuts, fruit and any other toppings.

Notes

*Kefir/yogurt: Thinner yogurts are easiest to stir in - I use a mix of mostly grass-fed dairy and non-dairy. Forager Project 'Cashewgurt' is a great nut-based option.

**I use Sunwarrior Vegan Organic Vanilla Protein Powder and if I add it, I skip the vanilla extract. You could also use unsweetened vanilla milk or yogurt to add more flavor (look for one without artificial sweeteners).

I used Anthony's Organic Chia Seeds.