Chia Seed Pudding

A no-cook, make-ahead pudding of chia seeds soaked in milk until thick and creamy. Chia seeds are high in fiber and low in net carbs, which helps slow sugar absorption and keeps you full longer.

What You Need

• ¼ cup chia seeds
• 1 cup unsweetened almond milk (or milk of choice)
• ½ teaspoon vanilla extract
• 1 teaspoon cinnamon
• A few drops of liquid stevia or monk fruit sweetener (optional)
• Fresh berries, for topping

Method

1. In a jar or bowl, whisk together the chia seeds, almond milk, vanilla, cinnamon, and sweetener if using.
2. Let sit for 5 minutes, then whisk again to break up any clumps.
3. Cover and refrigerate for at least 4 hours, or overnight, until thickened to a pudding-like consistency.
4. Stir before serving and top with fresh berries.

Tips & Notes

• Whisking a second time after the first 5 minutes prevents the chia seeds from clumping together.
• Keeps well in the fridge for up to 5 days — make a batch for grab-and-go breakfasts.
• Berries have a lower glycemic impact than most other fruits, making them the best topping choice here.

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