Rich, creamy, spiced chai chia pudding is a protein-packed, make-ahead breakfast. It only takes about five minutes to throw together!
Servings 2
Author Becky Striepe
Ingredients
2cupsoy milk(or your favorite vegan milk)
1teaspoonground ginger
1teaspooncinnamon
½teaspoonground cardamom
⅛teaspoonground cloves
⅛teaspoonblack pepper
2datesOr more, to taste. Blend, taste, and see if it's sweet enough for your tastes.
¼cupchia seedsUse an extra tablespoon for a thicker pudding.
Instructions
Combine all of the ingredients, excecpt for the chia seeds, in your blender, and blend until smooth.
Transfer to your storage container, and stir in the chia seeds. Transfer to the refrigerator for 8 hours, up to overnight. If you can remember to stir a couple of times during that first hour, you won't regret it!
Serve on its own or topped with a dollop of your favorite non-dairy yogurt!
Video
Notes
If you don't want to use dates, you can use maple syrup or agave nectar instead. Start with 1-2 tablespoons, blend, and then adjust sweetness to taste.Plant based milks can vary a lot in sweetness levels, which is why you may need more dates.After thickening, your chia pudding bowls will keep in the refrigerator for 4-5 days.This recipe serves 2 as a breakfast or 4 as a dessert. Nutritional information is for a breakfast-sized serving.