Fig Chia Pudding
This Fig Chia Pudding is a simple, make-ahead breakfast made with almond milk, chia seeds, honey, and fresh figs.
Ingredients
- 2 cups almond milk
- 2 tablespoons honey
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 cup chia seeds
- 4 fresh figs sliced
- 2 tablespoons fig jam
- 2 tablespoons walnuts, chopped
Instructions
- In a medium bowl, whisk together the almond milk, vanilla extract, honey, and cinnamon.
- Stir in the chia seeds until fully combined. Let sit for 5 minutes, then stir again to prevent clumping.
- Slice fresh figs and press a few slices against the inside of each serving jar or bowl.
- Divide the chia mixture evenly between the jars. Add any chopped figs or fig slices into the pudding layer if desired.
- Spread a spoonful of fig jam over the top of each jar.
- Cover and refrigerate for at least 4 hours or overnight until thickened.
- When ready to serve, garnish with chopped nuts, more fresh figs, and an optional drizzle of honey.
Nutrition
Notes
- Stir twice: Stir the chia pudding once after mixing and again after 5 minutes to help prevent clumping.
- Use ripe figs: Soft, ripe figs add natural sweetness and better texture, avoid underripe ones as they can be bland and dry.
- Layer before chilling: For the best texture and flavor, layer the chia pudding and fig jam before refrigerating so the jam slightly sinks into the top layer.
- Swap sweeteners if needed: Honey is ideal for its floral notes, but maple syrup or agave can be used as alternatives.
- For extra creaminess: Use canned coconut milk or a 50/50 mix of almond and coconut milk.
- Add crunch last minute: Add chopped nuts just before serving to keep them crisp.
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