I have been making this chia pudding recipe for years now. If you have asked me to sum up my thoughts on chia pudding, I would say the following:
- I like things basic, like vanilla chia pudding or chocolate chia pudding;
- Now I know how to avoid lumps;
- Alone it is not filling enough for breakfast; and
- I go through stages of making it for weeks and forgetting about it for months.
Chia seeds are high in healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. In fact, chia contains more antioxidants than any other whole food, even blueberries. Health benefits like these are enough of a reason to eat chia pudding once in a while.
Chia seeds’ nutritional info (only chia!) is the following: 209 calories, 6 grams of protein, 14 grams fat, 18 grams carbohydrates and 17 grams of fiber. All of this goodness contained in 3 tablespoons of chia! Talk about small but mighty.
How to Make Chia Pudding
Chia Seeds: Chia is chia, any works.
Milk: Traditional cow’s or plant-based like coconut, rice, hemp, soy or almond milk works, any milk. If you add sweetened, you get sweeter pudding (I use unsweetened). And with cow’s whole milk you get creamier and sweeter chia pudding for sure – yum once in a while.
Maple Syrup: I prefer maple syrup to honey because it is easier to dissolve in cold milk.
Vanilla: I know pure vanilla extract is super expensive right now, but you just need a tiny bit. If you use vanilla flavoured plant-based milk, you might get away without adding vanilla extract (a true money hack).
In any glass container with a tight seal lid, add ingredients in the following order: milk, maple syrup, vanilla and chia seeds. If you would like to add toppings in the morning, use bigger jars, otherwise use smaller jars (pictured).
Do not, I repeat DO NOT, change up the order of ingredients. What will happen is your chia seeds will “suffocate” under milk, get stuck to the bottom of a jar and good luck dealing with that blob.
Stir well with a spoon or fork, and let sit for 10 minutes. Within first minutes, chia seeds soak up milk super fast. It’s important to stir it then.
This is chia pudding after 10 minutes. If you leave it like this, more likely you will end up with a blob. Unlike in chocolate chia pudding, there is no cacao powder to separate chia seeds, that can be refrigerated again.
Stir again and then refrigerate overnight.
A word on time and consistency. I like more soupy consistency like pictured above. I do not like thick and dry chia pudding that can hold a spoon standing. Therefore, I use less chia seeds, more milk and my pudding becomes and overnight recipe. It needs more than 2 or 6 hours to be refrigerated.
But it’s so worth it!Print
Chia Pudding Recipe with almond milk, refrigerated overnight in a jar for up to 5 days for an easy healthy breakfast or snack.
- Prep Time: 12 minutes
- Total Time: 12 minutes
- Yield: 1 serving (8 oz jar) 1x
- In any glass container with a tight seal lid, add ingredients in the following order: milk, maple syrup, vanilla and chia seeds. If you would like to add toppings in the morning, use bigger jars, otherwise use smaller jars (pictured).
- Stir well with a spoon or fork, let sit for 10 minutes and stir again. This will prevent lumps. Then refrigerate overnight.
- When ready to eat, stir well and top with favourite toppings: nuts, berries, fruit, coconut flakes etc. Add more maple syrup, if desired.
Store: Refrigerate for up to 5 days.
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