Vegan and gluten-free Pomegranate Chia Seed Pudding

– 1/4 cup chia seed – 1 cup unsweetened almond milk (or any plant-based milk) – 2 tablespoons pure maple syrup (or sweetener of choice)


– 1/2 teaspoon vanilla extract – 1/2 cup pomegranate seed – Optional toppings: sliced almonds, shredded coconut, additional pomegranate seed


In a mixing bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Whisk well until all ingredients are thoroughly mixed. 

Let the mixture sit for about 5 minutes, then whisk again to prevent clumping. 

Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to gel and the pudding to thicken. 

Once the pudding has set, give it a good stir to loosen it up. Gently fold in the pomegranate seeds, reserving some for topping if desired.

Spoon the pudding into serving bowls or jars.Garnish with additional pomegranate seeds and any optional toppings you prefer.

Serve chilled and enjoy this delightful vegan and gluten-free pomegranate chia seed pudding as a nutritious breakfast or snack! 


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