Chia Seed Pudding
This chia pudding is so easy and simple. It takes 2 minutes to prep and then “cooks” itself overnight in the fridge. You can make a few chia seed pudding at a time. I like to make 5 for Monday till Friday.
Then in the morning, grab a jar, top with your favorite toppings like nuts, berries, fruit or coconut flakes and you are good to go. Literally out of the door with your chia seed pudding in hand. It’s genius!
What Is Chia Pudding?
Chia pudding is a mix of chia seeds with liquid, usually any kind of milk. Chia seeds are tiny black seeds that expand up to 9 times their original size.
Once you let mixed ingredients sit overnight, they form tapioca like pudding. Overnight chia pudding has similar consistency to a rice pudding, hence the name.
Is Chia Pudding Healthy?
- Chia seeds are high in healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.
- Chia contains more antioxidants than any other whole food, even blueberries.
- It is also low sugar and low calorie.
What Is the Perfect Ratio?
The most important part for best chia pudding is the ratio of chia seeds : liquid. Most people like chia pudding neither soupy nor so thick that it’s dry. We all want “normal” pudding.
I find the best ratio is 3/4 cup milk : 3 tbsp chia seeds.
It does matter what kind of milk to use. Most popular is almond milk, sweetened or unsweetened. You can use any other plant-based milk from a carton like rice, coconut, soy, hemp etc. You can also use sweetened milk, just add less sweetener. As long as milk has watery consistency.
How to Make Chia Pudding
- Add ingredients in this particular order: milk, maple syrup, vanilla and chia seeds. This order is easy to mix, no mess and quick. Any glass container works and I prefer it to plastic for health and taste reasons. I have to say if you like toppings, use bigger Mason jars.
- Stir well with a fork or small whisk, let sit for 1 minute and stir again. Stirring a few times will prevent lumps. If you don’t, not all chia seeds will expand and lump at the bottom with extra milk on top. You can stir once again or until you see chia floats evenly. Make sure to stir maple syrup on the bottom – it settles fast.
- Then refrigerate overnight. Technically, your chia pudding is ready in 6 hours. But I find consistency is more smooth after 12 hours.
How Long Does It Last?
Healthy chia seed pudding stays fresh in the fridge for up to 5 days. It will not go bad after 5 days, just will not be as fresh.
Tips for Best Overnight Chia Pudding
- It is important to add liquids first and then chia seeds for easy mixing.
- Both maple syrup and honey work. I prefer maple syrup because unlike thick honey it dissolves better in cold milk. But honey works too as you can tell from my video (Costco run was overdue).
- If your chia pudding is lumpy in the morning, stir well with a fork. It happens.
- If pudding is too thick in the morning, add a little bit of milk and stir. Common sense.:)
- Make warm chia pudding by heating it up in a microwave or on a stove with a splash of milk.
- I do not like the taste of canned coconut milk after a few days in the fridge. It tastes “soapy”. Therefore, carton plant-based milk is the best IMHO.
When ready to eat stir and top with favorite toppings: nuts, berries, fruit, coconut flakes etc. Sky is the limit.
- I like to add fresh or frozen fruit and berries. Who am I kidding?! It’s frozen fruit 95% of time because money.
- Nuts. Toasted are even better although they lose a bit of their nutritional value.
- And coconut flakes. Again toasted are yum but I think we are getting very fancy. Working mom here…
More Chia Pudding Recipes
Chia Pudding with perfect consistency and only 4 ingredients. Easy, healthy and tasty breakfast or snack for a busy week.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving (8 oz jar) 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: North American
- 3/4 cup almond milk, unsweetened
- 1 tbsp maple syrup or honey*
- 1 tsp pure vanilla extract
- 3 tbsp chia seeds
- Nuts, berries, fruit, coconut flakes for topping (optional)
- 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 1 minute 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.
Store: Refrigerate for up to 5 days.
*Maple syrup dissolves better but honey works too.
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