Chia Pudding with Oat Milk: A Minimalist Delight

Mornings can be a rush, but chia pudding offers a nutritious and convenient breakfast option. This recipe blends chia seeds with the creamy texture of oat milk, creating a fiber-packed start to your day. Customize the flavor with your favorite toppings or enjoy it as-is for a quick and satisfying meal.

Why This Recipe Works

• Chia seeds absorb oat milk, creating a thick, pudding-like texture.
• High in fiber and omega-3 fatty acids for sustained energy.
• Prep at night to save time in the morning.

Ingredients

• 1/2 cup chia seeds
• 2 cups oat milk
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• Pinch of salt

Equipment Needed

• Mixing bowl
• Whisk or fork
• Airtight container
• Refrigerator
• Measuring cups and spoons

Instructions

Step 1: Combine Chia Seeds and Oat Milk

In a mixing bowl, pour in 1/2 cup of chia seeds and add 2 cups of oat milk. Stir them together thoroughly using a whisk or fork. Ensure there are no clumps of chia seeds left. This is crucial for achieving a pudding-like consistency. After mixing, let the mixture sit for about 5 minutes, then give it another stir to prevent clumping, which helps with even absorption.

Step 2: Add Sweeteners and Flavor

Mix 1 teaspoon of vanilla extract and 2 tablespoons of maple syrup into the chia seed mixture. Ensure these ingredients are well incorporated for balanced sweetness. Additionally, add a pinch of salt to enhance the flavors overall. Stir once more to combine. Let the mixture rest at room temperature for 10-15 minutes, stirring halfway through to ensure the chia seeds are evenly hydrated.

Step 3: Refrigerate the Pudding

Transfer the mixture into an airtight container. Place the container in the refrigerator, and let it sit overnight or for at least 4 hours. This allows the chia seeds to swell fully, reaching a thick, pudding-like consistency. Make sure the container is sealed to prevent any absorption of fridge odors getting into your chia pudding.

Step 4: Check and Serve

In the morning, check the pudding’s texture. It should be thick and creamy. Stir the pudding before serving to redistribute the chia seeds evenly. Serve it right away in bowls. If the pudding is too thick for your liking, you can add a splash of oat milk to adjust the consistency to suit your preference.

Step 5: Optional Toppings

Before enjoying, consider adding your favorite toppings. Fresh fruits such as berries, sliced bananas, or a sprinkle of nuts add texture and flavor variety. Experimenting with different toppings can enhance your chia pudding experience, making it unique to your taste each time.

Tips and Tricks

For a creamier pudding, you can replace half of the oat milk with coconut milk. Mixing well initially helps distribute the chia seeds evenly, preventing clumps. If you prefer a softer texture, grind the chia seeds slightly before use. Chia pudding can be stored in the refrigerator for up to five days, making it convenient for meal prep.

Recipe Variations

• Chocolate: Stir in 2 tablespoons of cocoa powder for a chocolate twist.
• Cinnamon Spice: Add a teaspoon of ground cinnamon for warmth.
• Berry Blend: Mix in mashed berries for a fruity version.
• Nutty Crunch: Top with chopped almonds or walnuts.

Frequently Asked Questions

• Can I use a different milk? Yes, almond milk, soy milk, or coconut milk are great alternatives to oat milk.
• How long does it take for chia seeds to absorb liquid? It generally takes around 4-6 hours for chia seeds to swell fully, but overnight is ideal.
• Is chia pudding supposed to be thick? Yes, the chia seeds absorb liquid to form a gel-like, thick consistency.
• Can I make it sugar-free? Yes, you can omit the maple syrup and add a sweetener of your choice.
• How long can I store chia pudding? Store in an airtight container in the refrigerator for up to 5 days.

Summary

Chia Pudding with Oat Milk is a nutritious, easy-to-make breakfast perfect for meal prep. With minimal ingredients, you can create a versatile dish, adjusting thickness and flavor based on personal preference.