Chia seed pudding is a nutritious pudding that's easy to make; you don’t have to cook a thing! Throw together the basic ingredients in a few minutes, then let the mixture sit for a couple of hours or overnight to develop the pudding’s texture. Add any flavors or ingredients you like to create endless variations!
EditIngredients
EditBasic Pudding
- 6 tbsp (90 g) of chia seeds
- 2 cups (473 mL) of milk
- of vanilla extract
- of sweetener
Makes 2 servings
EditAdding Flavors
- 1 tsp (2.3 g) of powdered cinnamon
- Fruits cut into pieces
- 1 tsp (7 g) of fresh ginger
- 1-2 tbsp (20 g) of peanut butter
- 1-2 peanut butter cookies
- 2 tbsp (14.76 g) of cocoa powder
- 2 tbsp (15 g) of brown sugar
- 1/4 cup (37.5 g) of nuts
EditSteps
EditMaking the Basic Pudding
- Combine milk and chia seeds in a bowl or mason jar. Pour 2 cups (473 mL) of unsweetened milk of your choice, such as coconut, almond, cashew, or 2% milk, into a bowl or mason jar. Dump 6 tbsp (90 g) of chia seeds in after the milk.[1]
- Mason jars are great if you want to make several batches of chia seed pudding and easily store them to take on-the-go.
- 1 cup (236.5 mL) of basic chia seed pudding has about 10 g of protein, so it’s great for a post-workout snack!
- Stir in vanilla extract and sweetener and mix everything together. Put of vanilla extract and of honey, maple syrup, or any other sweetener of your choice into the bowl or mason jar. Stir the milk, chia seeds, vanilla, and sweetener together thoroughly with a spoon.[2]
- You can skip the sweetener if you want to cut down on sugar.
- If you are using a mason jar, put the lid on and shake all the ingredients together instead of stirring them.
- Let the mixture sit for 5 minutes until it thickens. Leave the bowl or jar on the counter at room temperature once all the ingredients are well-combined. Check the consistency of the mixture after 5 minutes.[3]
- Let the mixture sit for 10 minutes if it is still mostly liquid after only 5. It should start to thicken a bit before you give it a final stir and refrigerate it.
- Stir the mixture again to break up any clumps of seeds. Use a spoon to give the pudding a final stir. You want to break up any clumps that are stuck together before you refrigerate the pudding so that it has an even consistency.[4]
- You should still stir the pudding with a spoon if you are using a mason jar so that you break up any clumps with the edges of the spoon.
- Pulse the chia seed pudding in a blender if you want a smoother texture. If you don't like the texture of chia seeds, you can easily break up the seeds. Pour the mixture into a blender and pulse it until you get a smooth consistency.[5]
- Put the pudding in the refrigerator for 1-2 hours or overnight. Put the lid on the jar or cover the bowl and place the pudding in your refrigerator. Let the pudding sit for at least 1 hour to thicken. The longer you leave the mixture, the more pudding-like it will get.[6]
- Check on the pudding after 1-2 hours, or in the morning the next day. It should have a thick, pudding-like texture. If it is still mostly liquid, then add another 1 tbsp (15 g) of chia seeds, stir them in, and let it sit for another 30 minutes.
- Chia seed pudding will last for up to 5 days in the fridge.
EditAdding Flavors
- Add cinnamon to the basic pudding recipe for a spicy-sweet flavor. Stir 1 tsp (2.3 g) of powdered cinnamon into the pudding before you let it sit in the fridge. This will allow the flavors to get absorbed by the chia seeds.[7]
- You can sprinkle more cinnamon on top of the pudding for serving, and even garnish with a stick of cinnamon if you want!
- Top the pudding with fresh fruit to add flavor and texture. Cut up any fruits of your choosing into bite-sized pieces. Serve them on top of the pudding after it has thickened, or layer them in a mason jar with the pudding in the fridge.[8]
- Use banana, kiwi, mango, pineapple, papaya, and other tropical fruits to make a tropical chia seed pudding.
- Combine strawberries, blueberries, raspberries, and blackberries to make a mixed berry pudding. You can simply cut the strawberries in half and leave the other berries whole.
- Experiment with layers of different fruits and chia seed pudding in mason jars to have a variety of healthy snacks ready to go!
- Mix fresh ginger into the pudding for a healthy twist. Grate or finely chop 1 tsp (7 g) of fresh ginger root. Mix it into the pudding before you put it in your refrigerator to rest and thicken.[9]
- 1 tsp (7 g) of fresh ginger is about a piece of ginger root.
- Try adding of fresh lemon or lime juice for an added kick with the ginger.
- Add peanut butter and cookie crumbs to make a sweet treat. Mix 1-2 tbsp (20-40 g) of peanut butter into the basic pudding after you mix the chia seeds and milk together. Crumble 1-2 peanut butter cookies on top of the pudding for serving.
- You can substitute 1-2 tbsp (20-40 g) of powdered peanut butter for regular peanut butter if you want.
- Put cocoa powder and brown sugar in the pudding for a chocolate flavor. Mix 2 tbsp (14.76 g) of cocoa powder and 2 tbsp (15 g) of brown sugar into the chia pudding before you put it in the fridge to thicken. Stir until the pudding has an even color and there are no lumps of cocoa.[10]
- Try drizzling the pudding with honey for serving if you want to make it extra sweet.
- Sprinkle nuts on top of the basic pudding for more flavor and protein. Add 1/4 cup of nuts (37.5 g) of the nuts of your choice on top of the pudding right before serving. Nuts are a good source of protein and will add a crunch to the pudding.[11]
- Try almonds, walnuts, peanuts, cashews, or a mixture of several types of nuts.
EditVideo
EditWarnings
- Chia pudding does not freeze well.
- Don’t leave the pudding out overnight without refrigeration.
EditRelated wikiHows
EditSources and Citations
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