Chia Pudding with Maple Crumble

When we collected the most requested recipes from 2023, Executive Chef Bonnie Moore's chia pudding was a standout from Three Sisters. We tested the recipe for recreating at home so you can enjoy this guest favorite for breakfast or midday fuel wherever your adventures take you!

Chia Pudding with Maple Crumble
Serves 4 to 6

Pudding ingredients:
½ cup chia seeds
1 cup coconut milk
1 cup coconut water
½ teaspoon vanilla extract
¼ teaspoon freshly ground nutmeg
Generous pinch kosher salt

To make:
Place the chia seeds, coconut milk, coconut water, vanilla and nutmeg into a medium mixing bowl and whisk until thoroughly combined. Set aside for 5 to 10 minutes, stirring every couple of minutes to prevent clumping. Cover and refrigerate at least 2 hours before serving.

Crumble ingredients:
¼ cup ground flax seed
¼ cup gluten free flour
1 Tablespoon whole flax seed
½ teaspoon salt
¼ cup maple syrup

To make:
Heat oven to 350°. Line a baking sheet with a silicone liner or parchment paper.

Place the ground flax seed, flour, whole flax seed, and salt into a mixing bowl and stir until thoroughly combined. Add the syrup and stir until the mixture is a paste like consistency. Use a flexible or offset spatula to thinly spread onto the prepared baking sheet. Spread evenly to prevent uneven cooking. Place in the oven, and bake until firm to the touch, about 20 minutes, rotating the pan halfway through cooking.

Remove the baking sheet to a rack to cool completely. Once cool, break the crumble into small pieces or cut using a knife for a finer texture. Store in an airtight container at room temperature for up to 3 days.

Sprinkle the pudding with the crumble and serve.

Tip: You can enjoy with just the crumble or finish with your favorite seasonal fruits on top!