Updated: Jan 26
3 cups unsweetened almond milk, or dairy-free milk of your choice
2 - 3 tablespoons of honey
2 tablespoons oil
1/2 cup chia seeds
1/4 teaspoon cinnamon
Mason jars, for storing
Add almond milk and honey to a blender and pulse to combine.
Drizzle the oil and pulse again to combine.
Add chia seeds, cinnamon, and flavoring of choice and pulse again.
Let the mixture sit for 5 minutes before pulsing again. Repeat this step 2 to 3 more times, until the pudding has started to thicken.
Pour into jars and refrigerate to fully thicken - the oil will help the pudding become thicker and creamier when cooled.
Store in the refrigerator for up to 5 days.
For serving, add any of the following: