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!
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.
Notes
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.
Nutrition
Calories: 150kcal
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