Chia pudding wears many hats - a satisfying breakfast food, snack or even dessert. It's filling, but in a healthy, feel good kind of way. Inspired by a recent Hawaiian vacation, toppings often include my House Granola, any seasonal fruit and toasted coconut. Sometimes I just squeeze some fresh lemon and simply top with berries or peeled mandarin oranges. Individual containers portioned out make for an easy grab and go treat to enjoy all week.
In a medium bowl, add both milks, maple syrup, vanilla and salt. Add chia seeds and whisk to combine.
Let sit a minute or two and then whisk again to thoroughly incorporate liquid and chia seeds and to avoid any lumps. Repeat, if needed.
Divide pudding into 5-6 containers with lids and refrigerate for a few hours.