Chia Seed Pudding (Print Version)

Creamy chia seeds soaked in milk, sweetened naturally for a healthy breakfast or snack option.

# 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 at least 8 hours or overnight, stirring once after 30 minutes to avoid clumping.
03 - Stir the pudding thoroughly to achieve an even texture before serving.
04 - Spoon into bowls or glasses and garnish with mixed fresh fruit, chopped nuts, and shredded coconut as desired.

# Expert Advice:

01 -
  • It requires almost no cooking skill and just five minutes of actual work before sleep takes over.
  • You wake up to breakfast already made, which feels like a small gift to yourself on busy mornings.
02 -
  • Skipping that initial thirty-minute stir leads to a pudding with distinct layers instead of an even texture—I learned this the hard way.
  • The pudding continues to thicken as it sits, so what feels slightly loose on day one might be perfect by day three when stored properly.
03 -
  • Use a wide-mouth mason jar so you can eat straight from it on rushed mornings—one less dish to wash.
  • Make a double batch and keep one as backup; having two puddings in the fridge means you're never without breakfast.
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