This Chia Pudding is made with almond milk, chia seeds, sweetener of choice—I like to use maple syrup! Yogurt gives this treat some healthy probiotics too. Finally, top it all off with cookie butter. The result? A delicious snack that’s packed full of proteins and fibers.
Mix together chia seeds, maple syrup, yogurt, almond milk, and vanilla in a bowl.
In another small bowl, mix together the remaining almond milk and cookie butter.
Add cookie butter milk mixture to chia seed pudding.
Combine well in an airtight container and refrigerate for 4 hours or overnight until it thickened.
Once thickened, top with cookie butter caramel sauce and refrigerate again for 10 minutes; remove and top with crushed biscoff. Enjoy.
You can use vanilla yogurt and omit additional vanilla extract
- Prep Time: 5
- Cook Time: 4 hours
- Category: Breakfast
- Method: Refrigerator
- Cuisine: American
- Serving Size: 1 cup
- Calories: 420
- Sugar: 26.4 g
- Sodium: 522.4 mg
- Fat: 17.4 g
- Carbohydrates: 58.3 g
- Protein: 9.3 g
- Cholesterol: 2.4 mg
Keywords: chia pudding, overnight oats, cookie butter chia pudding