Spice up your usual chia seed pudding with this cozy vegan, meal-prep recipe.
Chia pudding might seem #basic, but there are so many possibilities, you just can't get bored—experiment with different milks, spices, sweeteners, and toppings to make your pudding feel fresh every time. (Check out these 17 unique chia pudding ideas.) But even if you've tried dozens, this rendition from Danielle Walker, founder of Against All Grain and author of Celebrations, might just become your all-time fave. The pudding is made with a fall flavor trio of maple syrup, vanilla, and pumpkin pie spice, then topped with a layer of fresh figs. (Savor it alongside one of these homemade fall drinks.)
The vegan recipe isn't just breakfast at its best, it's also brimming with healthy ingredients. Chia seeds deserve their superfood status. They're full of healthy fats and can provide an energy boost. Figs are high in iron, calcium, and potassium. Both are rich in fiber and can help keep your blood sugar stable. Bonus: You can prep this in advance, so it's like waking up to a ready-to-eat dessert.
Vanilla Spice Chia Pudding with Figs
Makes: 2 to 4 servings
- 1 cup unsweetened almond milk
- 1 can unsweetened, full-fat coconut milk
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup chia seeds
- Fresh figs for garnish
- Place almond milk, coconut milk, maple syrup, vanilla, pumpkin pie spice in a bowl. Whisk to combine.
- Add chia seeds and stir to combine. Let the bowl sit for 10 minutes, then stir again, until the mixture begins to thicken. Divide the pudding into jars, cover, and refrigerate them overnight.
Reprinted with permission from Against all Grain: Delectable Paleo Recipes to Eat Well & Feel Great, by Danielle Walker, copyright © 2013. Published by Victory Belt Publishing.