Ingredients
Units
Scale
Lucky Charms Cereal
- 2 cups Lucky Charm cereal
- 2 cups milk
Chia Seed Pudding
- 2 cups cereal milk (or milk of your choice for regular chia seed pudding)
- 1/2 cup chia seeds
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (*optional)
- A few Lucky Charms marshmallows, garnish
- Edible gold leaves, garnish (*completely optional)
Instructions
- Place the cereal in a large bowl and cover with the milk. Place a bowl or plate over top of the cereal so it’s pressed into the milk. Occasionally stir to get the cereal covered and mixed up a bit. Let it sit and steep for 45 minutes.
- Strain the cereal out of the milk. Voilá, cereal milk! You will have a little more than 2 cups. Measure 2 cups of the cereal milk for the actual chia pudding (or else the pudding won’t set if there is too much liquid).
- Stir together the milk, chia seeds, vanilla, and maple syrup, if using, in a large bowl. Cover and place it in the fridge for 30 minutes. After 30 minutes, stir and separate any clumps that may have formed. Cover again and place it in the fridge for at least 4 hours, or overnight. Alternatively, you can place in separate mason jars (4-1/2 cup servings). When ready to serve, scoop out some of the chia pudding and place it in a bowl or jar. Cover with a few Lucky Charms cereal, if using.
- Eat and enjoy!
Notes
*I used regular cow’s milk. Feel free to use the milk of your choice. And as mentioned, you do not need to use cereal milk.
*If I’m not using cereal milk and making just regular old chia seed pudding I do use a tablespoon of maple syrup.
*Depends on my mood, but sometimes I’ll add a scoop of nut butter as my topping, other times I’ll add sliced fruit for a topping. It really just depends on what flavors I’m looking for – & either breakfast or dessert!
*Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.
- Prep Time: 5
- Cook Time: 4 hours
- Category: dessert