This Maple Walnut Chia Pudding is a versatile, make-ahead recipe that’s perfect for breakfast, snacks, or even dessert. With creamy almond milk, nutty chia seeds, and a hint of maple syrup and cinnamon, you’ll love the combination of flavors. The recipe is easily adaptable—swap sunflower or peanut butter for your favorite seed or nut butter, add citrus zest for brightness, or customize the toppings with different fruits and nuts.
For those following a reduced potassium diet, replace the banana with berries to keep the pudding low-potassium without sacrificing flavor or texture. Make it ahead of time for a grab-and-go option that’s both convenient and satisfying.
Dr. Blake’s Top Tip: Stir the chia mixture twice during the initial set time to prevent clumping and ensure a smooth, creamy pudding. Store individual portions in jars for an easy, portable snack, and experiment with different combinations to find your favorite flavor profile!
- Yield: 4 Servings
Ingredients
1 cup unsweetened almond milk, plus more if needed, or other non-dairy milk
1/2 teaspoon vanilla extract
2 teaspoons maple syrup
1/2 teaspoon cinnamon
4 tablespoon chia seeds
2 tablespoons no sugar added sunflower or peanut butter
1 medium banana, sliced, or berries
2 tablespoons chopped walnuts
Instructions
1 Combine the almond milk, vanilla, maple syrup, cinnamon and chia seeds in a small bowl. Whisk with a fork and set aside for 5 minutes. Whisk and repeat after another 5 minutes, to prevent lumps from forming. Cover the bowl with plastic wrap and refrigerate at least two hours or overnight.
2 Add the nut butter, stirring until combined. Adjust the consistency with a few tablespoons of almond milk, if needed.
3 Divide chia pudding between serving bowls or glasses. Top with banana and walnuts, serve chilled.
Notes
- Low Protein
- Low Sodium
