2cupsvanilla flavored milk alternativeunsweetened, (we use almond or oat milk...coconut would be really good too!)
2tablespoonshoney or maple syrup
1teaspoonground cinnamon
1/2teaspoonnatural vanilla extract
small sprinkle of kosher salt
1/2cupwhole chia seeds
1vanilla beanoptional
Instructions
In a medium to small sized bowl, whisk together the milk alternative, honey, cinnamon, vanilla extract and salt.
Using a knife, slice lengthwise down the vanilla bean and scrape out the inside. Add the contents of the vanilla bean to the bowl and whisk to combine.
While whisking, slowly add the chia seeds until combined. You'll want to make sure all of the chia seeds are wet. I've noticed that if I use a plastic bowl, the chia seeds will static to the sides...not good! So I recommend using a metal or glass bowl if you have one. If not, no worries but you'll just need to make sure they're all making it into the milk alternative.
Cover the bowl and put it in the refrigerator. After 30 minutes, whisk the chia pudding one last time to get rid of any clumps that may have formed. This is very important! Otherwise it will be clumpy and yuck.
Once all of the lumps are broken up, this is when you would want to divide it evenly into jars or containers. You can also leave it in the bowl and just scoop from it. Either way you decide, place them back in the refrigerator overnight and enjoy in the morning!