Honesty is the best policy.
And honestly? I wanted to love this pudding...But I didn't.
I'm still sharing it with you because I think the issue I had is less to do with the flavor of the pudding (which is mild, lightly sweet, and perfect when topped with fresh fruit) and more to do with I just couldn't get past the texture of the the chia. I've seen chia pudding all over the internet, and people often say that it just takes time to adjust to the strange texture. I wanted to believe that I was one of those people.
If you haven't worked with chia seeds before, when mixed with liquid they become gelatinous over time. As they thicken up, they can be used as egg replacers, a thickening agent, or a hydrating addition to smoothies. (In both cases, they kind of disappear into the food, so you don't really notice them). That thickness also lends a texture that could, arguably, be a pudding-like breakfast that is both filling and packed with nutrients.
In this particular recipe I blended the pudding at the end, as that helps smooth it out a bit. That part is totally optional and just up to your personal preference. Hopefully you aren't as sensitive to texture as I am and can take advantage of this simple, nutritious breakfast option!
Vanilla Chia Pudding
1 cup unsweetened almond milk
3 Tbs. chia seeds
1 tsp. maple syrup
1 tsp. vanilla extract
fresh fruit for topping, as desired
Combine all ingredients in a bowl or jar, except for fruit. Stir well and cover, then place in refrigerator. After about thirty minutes, stir or shake the container. Leave in refrigerator overnight (or at least three hours) until ingredients gel. If desired, blend until smooth or simply leave is. Top with fresh fruit if desired and eat!