If you're here, you probably already know what chia pudding is, and just need the ratios, like me.
10 minutes, 2 Servings
| 3 1/2 Tbsp | Chia seeds |
| 1 cup | Milk of your choice |
| ½ Tbsp | Maple syrup, honey, sugar or other sweetner |
| ¼ tsp | Vanilla extract (Optional) |
| to taste | Toppings of choice |
| 1. In a bowl or mason jar, stir together chia seeds (4 Tbsp), almond milk (1 cup), maple syrup (½ Tbsp), and vanilla extract (¼ tsp), if using. |
| 2. Let the chia pudding mixture sit for 5 minutes. |
| 3. Give it another stir or shake to break up any clumps of chia seeds. |
| 4. Cover and place the mixture in the fridge to set overnight. |
| 5. Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator. |
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