In a bowl or in an individual jar, mix all of the ingredients together with a whisk. Stir until completely combined. Let it sit for 5 minutes, then stir again for about a minute. This ensures everything is thoroughly mixed and nothing clumps together in spots. Taste test and adjust based on whether you want more sweetener or spices.
Set in the fridge covered for 4 hours or overnight.
Remove from fridge and top with your favourite toppings - here I like sliced strawberries and coconut flakes.
Serve and enjoy!
You can easily double or triple this recipe. If you’re meal prepping, just portion the above into individual containers. They’ll last the week!Maple syrup: You can make this much lower carb by reducing the amount of maple syrup or swapping out a sweetener alternative like stevia drops. I just wanted to provide a recipe that works for anyone! I personally alternate between 1/2 tablespoon maple syrup to 1 tablespoon depending on how I’m feeling that day!If you’re like my husband the texture weirds you out, just grind them down first!Can you freeze chia pudding?!Yes you can! Just put it in a freezer friendly container, then in the freezer. Thaw in the fridge overnight! Depending on the ending texture, you can may want to throw a little bit of almond milk on top if it’s now too thick.