Butterscotch Chia Pudding
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This butterscotch chia pudding is one of my favorite desserts to whip up when I want something indulgent yet surprisingly nutritious. Chia seeds pack incredible fiber and omega 3 fatty acids that keep you satisfied, making this treat feel a bit less guilty. What I love most is how simple it is to make in under an hour, and you probably have most of these ingredients already in your pantry. The combination of butterscotch syrup and maple syrup creates this wonderfully deep, caramel like flavor that tastes fancy but comes together with minimal effort. It's creamy, it's quick, and it's absolutely delicious.
Ella x
Ingredients
- 60chia seeds
- 120 mlbutterscotch syrup
- 400 mlcoconut milk
- 80 mlmaple syrup
- 100 gunsalted butter
- 1large egg
- 1 gsalt
- 1 mlvanilla extract
Detail level
Instructions
- 1
In a small saucepan, combine the butterscotch syrup and coconut milk. Heat over medium heat, stirring occasionally, until the syrup has dissolved.
Tip: Stir constantly to avoid lumps.
- 2
In a separate bowl, whisk together the chia seeds, maple syrup, and salt until well combined.
Tip: Make sure the chia seeds are evenly coated.
- 3
In a medium saucepan, melt the butter over low heat. Add the vanilla extract and whisk until combined.
Tip: Use a whisk to avoid splashing the butter.
- 4
Add the egg to the saucepan and whisk until smooth.
Tip: Beat the egg until fully incorporated.
- 5
Slowly pour the warm butterscotch mixture into the chia mixture, whisking constantly until well combined.
Tip: Be patient and keep whisking.
- 6
Transfer the mixture to individual serving cups or a large serving dish.
Tip: Cover with plastic wrap or aluminum foil.
- 7
Refrigerate for at least 4 hours or overnight until the chia pudding has set.
Tip: The longer it chills, the thicker it will be.
- 8
Just before serving, sprinkle with additional butterscotch syrup and chopped nuts if desired.
Tip: Get creative with your toppings!
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