Almond Butter Chia Pudding

5 from 2 votes

This 4-ingredient almond butter chia pudding is packed with creamy, almond goodness. Top it with sliced bananas and chocolate for an extra special breakfast.

Prep Time5

Chill Time3

Total Time3 5

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: bowl of chia pudding

Calories: 350kcal

Author: Sarah Pilley

Equipment

8 ounce jar

Ingredients

½ cup almond milk or another plant-based milk
2 tablespoons almond butter or another nut or seed butter
1 teaspoon maple syrup plus more to taste
2 tablespoons chia seeds

Optional Toppings

vegan chocolate chips
sliced banana
sliced almonds

Instructions

Place all the wet ingredients in a jar or small bowl. Mix to combine.
½ cup almond milk, 2 tablespoons almond butter, 1 teaspoon maple syrup
If you're struggling to mix the almond butter with the almond milk, just pop it in the microwave for 20 seconds. That should help the almond butter dissolve into the milk more easily.
Add the chia seeds to the almond mixture and mix to fully combine.
2 tablespoons chia seeds
Allow the pudding to sit for 2 to 3 minutes, then mix again to ensure none of the seeds settle at the bottom.
Cover and refrigerate chia pudding for at least 3 hours or overnight.
Add toppings, if desired.
vegan chocolate chips, sliced banana, sliced almonds

Notes

Equipment notes: An 8 ounce mason jar works well, leaving just a little bit of extra space at the top. However, if you plan to add a lot of toppings, opt for a larger container around 16 ounces.

Scaling the Recipe: If you want to make more than one serving of the recipe while keeping the serving size consistent, I recommend preparing the pudding in individual containers.

Storage: Store chia pudding in the refrigerator for up to a week.

* The nutritional info is calculated without the optional toppings.

Nutrition