Almond Butter Chia Pudding
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.
Servings: 1
Calories: 350kcal
Equipment
- 8-ounce mason jar
Ingredients
- 2 tablespoons chia seeds
- 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 if needed
Instructions
- Place all the wet ingredients in a jar or small bowl. Mix to combine.
- 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.
- 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 an hour or overnight.
Notes
See more expert tips, pictures, and variations above for making the best almond butter chia seed pudding!
Yield: 1 serving of almond chia pudding
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.
Nutrition
Calories: 350kcal | Carbohydrates: 21g | Protein: 11g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Sodium: 169mg | Potassium: 353mg | Fiber: 12g | Sugar: 6g | Vitamin A: 13IU | Vitamin C: 0.4mg | Calcium: 420mg | Iron: 3mg