Caramel Overnight Chia Seeds
As promised, this is the first recipe that contains my 2-Ingredient Vegan Caramel Sauce. As the following recipe shows, the caramel sauce can not only be used in desserts but also in breakfast recipes. This Vegan Salted Caramel Chia Pudding is refined sugar-free and naturally gluten-free. It also only takes about 5 minutes to make this vegan salted caramel chia pudding and can easily be prepared the night before, in order to save time the next morning.
To keep it vegan, simply use any plant-based milk and yoghurt of your choice. However, the recipe will work with any milk or yoghurt so in case you don't need this recipe to be vegan, simply use regular milk products.
How to Make This Vegan Salted Caramel Chia Pudding
Start by preparing your chia seeds. Chia seeds have the ability to bind a huge amount of liquid relative to their size. The amount of milk you use will depend on how you prefer the consistency to be. For a thinner version use more milk, for a thicker chia pudding use less liquid.
In a small bowl, mix together chia seeds, plant milk and yoghurt of choice. Keep stirring with a whisk in order to avoid clumps.
Even though the mix seems to be far too thin in the beginning- be patient, the chia seeds will soak up all that liquid and expand in size. This will take a minimum of 10 minutes.
To save even more time I highly recommend preparing your chia pudding the night before and simply store it in the fridge overnight.
In the meantime, prepare your Vegan Salted Caramel Sauce. In a small bowl, mix together maple syrup and peanut butter, stirring with a whisk until a caramel like sauce forms.
The exact recipe can be foud below.
You'll find two versions of this caramel sauce: a thicker and a thinner/ runnier sauce. For this recipe, I used the thinner version.
About The Ingredients
Chia Seeds: The main ingredient in this recipe are chia seeds. Mixed with liquid they expand hugely in size. The amount of liquid depends on how thin or thick you prefer your chia pudding to be.
Plant milk: You could use any plant milk you like for this recipe. Personally I prefer oat milk because it’s naturally sweeter than other types of plant milks.
Yoghurt: Yoghurt adds a creamy texture to this recipe. I used plain, unsweetend soy-yoghurt to keep this recipe vegan. Feel free to use any yoghurt of your choice.
Peanut Butter: I highly recommend using peanut butter that consists 100% of peanuts and no additives. If your peanut butter already contains some salt, you might not need to add more salt to this recipe.
Maple Syrup: You could also use honey instead of maple syrup, however, I prefer the taste of maple syrup for this recipe.
- Tiny Pinch of Salt: In order for this caramel to be salted you will need to add a tiny pinch of salt.
Other Breakfast Recipes You Might Like
- Apple Cinnamon Chia Pudding
- Pear & Almond Butter Chia Pudding
- Raspberry Chocolate Chia Pudding
- Almond Milk Overnight Oats
- Flaxseed Pudding
Other Caramel Recipes You Might Like
Vegan Salted Caramel Chia Seed Pudding
- ⅓ cup chia seeds
- 1 ⅓ cup plant milk
- ⅓ cup yogurt of choice
- 2-3 tbsp + more for topping Vegan Caramel Sauce (thinner version) *see notes
- Mix together chia seeds, plant milk, yoghurt and maple syrup using a whisk in order to avoid clumps.
- Let sit for about 30 minutes in the fridge to thicken.
- In the meantime, prepare your salted caramel sauce.
- Once the chia seeds have thickened, mix in caramel sauce, add some granola as a topping and enjoy!