Chia pudding makes a great breakfast, snack, and dessert. It is creamy and refreshing, sweetened with a little honey (or maple syrup). I like to serve it with fresh berries. You can make vegan chia pudding with almond milk or coconut milk.
First combine the milk, honey (or maple syrup), and vanilla (or orange blossom water or rose water) in a large sealable container. Stir it until the honey is dissolved.
Pour in the chia and give it a good stir. Cover and let sit about an hour at room temperature. Mix it again well to evenly disperse the chia and then refrigerate it covered overnight.
The next morning, the chia should have swelled and the pudding will be fairly thick but gloopy. Serve it in bowls topped with berries, flaked coconut, or any nuts and fruits you'd like.
Notes
If you don't have whole milk, you can use 2 % milk or even skim milk. Lower fat milk will make this less creamy, that's all!For a dairy free option, replace the milk with almond milk, oat milk, or your favourite non-dairy beverage.