Rose made this chia seed pudding on Facebook the other day, and lots of folks were asking for the recipe. It’s one of my favorite make ahead breakfast recipes, plus it’s dairy free!
Once you make this, try our dairy free chocolate chia seed pudding recipe!
How To Make Chia Seed Pudding
You can make chia seed pudding in just a few minutes using the blender or food processor. Add 1 cup of your favorite milk to a blender, we used unsweetened almond milk from elmhurst because it has zero gums or oils.
Add the frozen and thawed mangoes, you can also use fresh mango if you have it. To sweeten the chia seed pudding we used 2 tablespoons of maple syrup and splashed in a shot of vanilla to round off the flavor.
Add 3/4 teaspoon cinnamon, a pinch of salt, and blend until creamy. The cinnamon and mango compliment each other so well!
Transfer the liquid to a bowl and slowly add 3 tablespoons of chia seeds, 1 tablespoon at a time, and whisk very well. The main reason chia seed pudding does not turn out well is because the seeds clump together and don;t thicken properly.
You can avoid this by adding the seeds slowly and whisking very well. Once the seeds are added, whisk well and wait 5 minutes then whisk again. Wait another 5 minutes, whisk well, and transfer to the fridge overnight, or for 8 hours.
The mango chia seed pudding will be creamy, thick, and ready to eat! It will last for 45 days in the fridge.
Make sure to check out more breakfast recipes: