Chia Seed Creamy Pudding (Print Version)

Nutritious chia seeds blended with milk and natural sweeteners, chilled overnight for a creamy texture.

# Components:

→ Base

01 - 1/2 cup chia seeds
02 - 2 cups milk (dairy or plant-based such as almond, coconut, or oat)
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract

→ Optional Toppings

05 - 1 cup mixed fresh fruit (e.g., berries, mango, banana)
06 - 2 tablespoons chopped nuts or seeds
07 - 1 tablespoon shredded coconut

# Directions:

01 - In a medium bowl or jar, whisk together chia seeds, milk, maple syrup or honey, and vanilla extract until fully incorporated.
02 - Cover and refrigerate for a minimum of 8 hours or overnight, stirring once after 30 minutes to prevent clumps.
03 - Stir well to ensure an even consistency before serving.
04 - Spoon pudding into bowls or glasses and garnish with fresh fruit, nuts, and shredded coconut as desired.

# Expert Advice:

01 -
  • It's basically a five-minute setup that does all the work while you sleep, leaving you with a ready-made breakfast that tastes thoughtfully made.
  • The texture is naturally creamy without cream, making it feel like a small luxury that happens to be really good for you.
  • You can make it once and eat from it for days, or completely change the flavor by swapping toppings each morning.
02 -
  • Skip that second stir after 30 minutes and you'll regret it—the seeds will clump in a way that's harder to fix later, even with aggressive stirring.
  • The pudding thickens more as it sits, so if you're storing it for three or four days, you might need to add a splash more milk to loosen it back up before eating.
03 -
  • Use cold milk straight from the fridge so the pudding sets up faster and tastes fresher when you eat it the next morning.
  • Toast your nuts or seeds in a dry pan for two minutes before adding them; the crunch and warmth against the cold pudding is where the magic happens.
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