To make chia pudding, start by adding 2 tablespoons of chia seeds and 0.5 cup of almond milk into a mason jar. Mix in 0.5 teaspoon of honey and 1 teaspoon of dry rose petals if desired. Stir well and refrigerate overnight. The next morning, pour the mixture into a smoothie bowl and top it with your favorite fruits and nuts for a nutritious breakfast.

Yes, chia pudding is suitable for vegan diets! Simply replace honey with a vegan sweetener like maple syrup or agave nectar. The base of almond milk and chia seeds makes it a nutritious and plant-based breakfast option.

If you don't have almond milk, you can substitute it with other plant-based milks like coconut milk, soy milk, or oat milk. Each alternative will give your chia pudding a slightly different flavor and texture, but they all work well in this recipe.

Chia pudding can be stored in the refrigerator for up to 5 days. Make sure to keep it in an airtight container to maintain freshness. You can prepare multiple servings at once for a quick and healthy breakfast throughout the week.

Chia pudding pairs wonderfully with a variety of fruits and nuts. Popular choices include sliced bananas, berries, mango, and apples. For nuts, consider adding almonds, walnuts, or a mix of seeds for added crunch and nutrition.