Chia Pudding Recipe
This chia pudding recipe is a no-bake, healthy, gluten-free treat that doubles as a creamy breakfast or a guilt-free dessert—ready in under five minutes of active work, and it’s vegan-friendly too!
Full Recipe Introduction
Here’s the thing: chia pudding is basically the world’s simplest miracle. You stir tiny chia seeds into your favorite milk, sweeten it gently, pop it in the fridge, and—voilà!—a velvety, spoonable delight appears hours later. I first fell for this chia pudding recipe one bright spring morning when I was craving something light yet satisfying after a brisk walk in the park. Rich in omega-3s, fiber (11 g per ounce—about 44% of your daily value!), and protein, chia seeds soak up to ten times their weight in liquid, creating a texture that feels indulgent yet stays kind to your waistline. Whether I’m hosting a summer brunch or need a fuss-free school-day breakfast for my grandkids, this easy chia pudding has become my go-to.
H2: Why You’ll Love This Recipe
• No oven needed—just a spoon and a fridge.
• Ready in about five minutes, then hands-off chilling.
• Vegan and gluten-free, perfect for diverse diets.
• High in fiber and healthy fats—keeps you full for hours.
• Naturally customizable: fruits, nuts, extracts—you name it.
• Great make-ahead option for busy mornings or potlucks.
• Works equally well as a breakfast parfait or a light dessert.
• Kid-approved texture with endless flavor combinations.
H2: Ingredients
• 1/4 cup chia seeds (white or black; Bob’s Red Mill recommended)
• 1 cup unsweetened almond milk (or oat milk for extra creaminess)
• 1 tbsp pure maple syrup or agave nectar (sub with honey if not vegan)
• 1/2 tsp vanilla extract (use Nielsen-Massey for best aroma)
• Pinch of fine sea salt (balances sweetness and deepens flavor)
• Optional toppings: fresh berries, sliced banana, shredded coconut, chopped nuts
TIP: For thicker pudding, use 3 tbsp chia seeds per cup of milk. If you love coconut, swap half the almond milk for canned coconut milk.
H2: Directions
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Combine the Base
In a medium bowl or mason jar, whisk together chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of sea salt. Use a small whisk or fork—stir vigorously so seeds don’t clump. -
Break Up Clumps
After one minute of stirring, let the mixture sit for two minutes, then whisk again. This helps prevent gummy pockets of seeds and creates a uniformly smooth texture. -
Chill Overnight (or 2 Hours)
Cover and refrigerate for at least two hours, ideally overnight. If you’re short on time, a 30-minute chill plus a quick stir works in a pinch—just expect a slightly looser pudding. -
Portion and Top
Once thickened, give the pudding a final stir. Spoon into individual jars or bowls. Layer with berries, banana slices, granola, or a dollop of coconut yogurt for that parfait feel. -
Serve and Enjoy
Dig in right away or seal jars with lids and tuck in the fridge until you’re ready—up to five days ahead.
H2: Servings & Timing
Yield: 2 small jars (about 1 cup each)
Prep Time: 5 minutes active stirring
Chill/Rest Time: 2 – 8 hours (overnight works best)
Total Time: about 2 hours (mostly hands-off)
H2: Variations
• Chocolate Chia Bliss: Stir in 1 tbsp unsweetened cocoa powder before chilling.
• Berry Burst: Fold in 1/4 cup mashed mixed berries for a pink-hued pudding.
• Tropical Escape: Replace maple syrup with 1 tbsp pineapple juice and top with mango chunks.
• Coffee Chia Awakening: Mix in 2 tbsp cold brew concentrate for a morning kick.
• Nut-Butter Swirl: Spoon in a swirl of almond or peanut butter just before serving.
H2: Storage & Reheating
• Refrigerate in sealed jars up to 5 days—flavor often deepens after 24 hours.
• Not designed for freezing (textures get mushy), so stick to fridge storage.
• Make-ahead advice: Prep a week’s worth on Sunday night for stress-free breakfasts.
H2: Notes
• I learned that stirring twice before chilling is a game-changer—clump-free pudding every time.
• If your chia seeds sink, let the mixture rest five minutes, then whisk again before the final chill.
• Feel free to experiment with sweeteners: coconut sugar, stevia, or date syrup all play nicely.
• For an ultra-silky pudding, blitz the mixture in a blender for 10 seconds before chilling.
H2: FAQs
Q: Can I use dairy milk?
A: Absolutely—you’ll get a richer pudding with whole or 2% milk, though it won’t be vegan.
Q: My pudding is too runny. What happened?
A: Likely not enough chia or not enough chill time. Stir in another teaspoon of seeds and refrigerate 30–60 minutes longer.
Q: Can I batch-make this for a week?
A: Yes, chia pudding holds beautifully for up to five days in the fridge—just give each jar a stir before topping.
Q: Is chia pudding safe for kids?
A: Definitely. The mild flavor and fun texture make it a hit with youngsters—just watch your kids for any new-food sensitivities.
Q: How can I boost protein?
A: Stir in a scoop of vanilla plant-based protein powder or use soy milk; both add about 10 grams per serving.
Q: Are chia seeds gluten-free?
A: Yes—chia seeds are naturally gluten-free and safe for celiac diets.
Q: What if I don’t have mason jars?
A: No worries—any container with a lid works, from Tupperware to repurposed jam jars.
H2: Conclusion
This chia pudding recipe ticks every box: healthy, easy, vegan, and gluten-free, ready with minimal fuss and endless flavor potential. Give it a whirl, then pop back to let me know your favorite topping combo—or explore my Blueberry Overnight Oats or Berry Smoothie Bowl next. Happy spooning!
Chia Pudding Recipe
Ingredients
- 1/4 cup chia seeds white or black; Bob’s Red Mill recommended
- 1 cup unsweetened almond milk or oat milk for extra creaminess
- 1 tbsp pure maple syrup or agave nectar sub with honey if not vegan
- 1/2 tsp vanilla extract use Nielsen-Massey for best aroma
- Pinch fine sea salt balances sweetness and deepens flavor
- Optional toppings: fresh berries, sliced banana, shredded coconut, chopped nuts
Instructions
- In a medium bowl or mason jar, whisk together chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of sea salt. Use a small whisk or fork—stir vigorously so seeds don’t clump.
- After one minute of stirring, let the mixture sit for two minutes, then whisk again. This helps prevent gummy pockets of seeds and creates a uniformly smooth texture.
- Cover and refrigerate for at least two hours, ideally overnight. If you’re short on time, a 30-minute chill plus a quick stir works in a pinch—just expect a slightly looser pudding.
- Once thickened, give the pudding a final stir. Spoon into individual jars or bowls. Layer with berries, banana slices, granola, or a dollop of coconut yogurt for that parfait feel.
- Dig in right away or seal jars with lids and tuck in the fridge until you’re ready—up to five days ahead.
