Oat Milk Chia Pudding is a creamy, delightful treat that’s perfect for breakfast or a healthy snack. With just a few simple ingredients, you can whip up a satisfying dish that's both vegan and gluten-free.
Oat milk provides a creamy base that complements the chia seeds while keeping the recipe dairy-free. Chia seeds are the star, absorbing the liquid and creating a pudding-like texture. Maple syrup adds a touch of natural sweetness without overpowering the other flavors. A dash of vanilla extract enhances the overall taste, making the pudding more aromatic and flavorful. Lastly, a pinch of salt balances the sweetness and brings out the other flavors.
Spoon the chilled pudding into small bowls or jars and top with your choice of fresh berries. Try mixing different berries for a colorful and flavorful combination. You can also add a sprinkle of granola for some crunch or a dollop of nut butter for an extra creamy touch.
Start by grabbing a medium-sized bowl — this will be where the magic happens. Pour in your oat milk, then add the chia seeds. Whisk them together briefly, ensuring the seeds are well distributed. Next, drizzle in the maple syrup and vanilla extract, giving it another good whisk to combine. Don't forget that pinch of salt; it makes a difference!
Once everything is mixed, cover your bowl with a lid or plastic wrap and pop it in the fridge. Let it sit for at least four hours, but if you can leave it overnight, even better. This gives the chia seeds plenty of time to swell and absorb the liquid, transforming into a thick pudding.
After the waiting game, take your bowl out and give it a good stir to break up any clumps and ensure the seeds are evenly spread throughout the pudding. Now you're ready to serve it up!
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