Chia Seed Pudding

by

The Ultimate Vanilla Chia Seed Pudding

Creamy, satisfying, and incredibly simple.

  • Prep time: 5 minutes

  • Chill time: 2 hours (minimum) or overnight

  • Servings: 2

  • Difficulty: Easier than making toast

Ingredients

Ingredient Amount Notes
Chia Seeds 1/4 cup Black or white seeds both work fine.
Milk of Choice 1 cup Almond, coconut, oat, or dairy milk.
Sweetener 1-2 tbsp Maple syrup, honey, or agave.
Vanilla Extract 1/2 tsp High quality makes a big difference.
Salt 1 pinch Just enough to balance the sweetness.

Instructions

  1. Whisk: In a bowl or mason jar, combine the chia seeds, milk, sweetener, vanilla, and salt.

  2. The “Golden Wait”: Let the mixture sit for about 5–10 minutes, then whisk it again. This prevents the seeds from clumping at the bottom.

  3. Set: Cover and refrigerate for at least 2 hours, though overnight is ideal for the thickest texture.

  4. Serve: Give it one final stir. Top with fresh berries, nuts, or a dollop of yogurt and enjoy.

Pro-Tips for Success

  • The Ratio is King: The standard ratio is 1 part chia to 4 parts liquid. If you like it extra thick (like a mousse), use slightly less milk.

  • Texture Troubles? If you hate the “tapioca-like” texture of whole seeds, throw the entire mixture into a high-speed blender for 30 seconds. It will turn into a silky-smooth pudding.

  • Layering: If meal prepping, layer the pudding with fruit compote in a jar for a “parfait” look that stays fresh.

Nutritional Info (Per Serving)

Estimated values based on unsweetened almond milk and maple syrup.

  • Calories: 155 kcal

  • Protein: 5g

  • Fiber: 11g

  • Healthy Fats: 9g

  • Net Carbs: 7g

Health Benefits

  • Omega-3 Powerhouse: Chia seeds are one of the richest plant-based sources of alpha-linolenic acid (ALA), which supports heart health.

  • Digestive Hero: With 11g of fiber per serving, this recipe keeps your gut happy and keeps you full until lunch.

  • Blood Sugar Stability: The combination of fiber and healthy fats slows down glucose absorption, preventing that mid-morning energy crash.

Q&A

Q: How long does it stay fresh?

A: It’s best within 5 days. Keep it in an airtight container in the fridge.

Q: Can I use water instead of milk?

A: You can, but I wouldn’t recommend it. Milk provides the creamy base that makes it feel like pudding. Water makes it a bit… gelatinous and bland.

Q: Why is my pudding watery?

A: Either the ratio was off, or the seeds are old. Chia seeds lose their “gel” power over time. If it’s too thin, just stir in an extra tablespoon of seeds and wait another 30 minutes.

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