Here is a detailed, step-by-step Chia Seed Pudding recipe — creamy, nutritious, and easy to customize.
Chia Seed Pudding
Yield
2 servings
Prep Time
5 minutes
Chill Time
2–4 hours (or overnight)
Basic Ingredients
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3 tablespoons chia seeds
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1 cup (240 ml) milk (dairy or plant-based like almond, coconut, oat)
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1–2 tablespoons maple syrup or honey (adjust to taste)
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½ teaspoon vanilla extract
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Pinch of salt (optional)
Step-by-Step Instructions
Step 1: Mix Ingredients
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In a bowl or jar, add chia seeds.
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Pour in milk.
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Add sweetener, vanilla extract, and salt.
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Stir well for about 30 seconds until fully combined.
Step 2: Prevent Clumping
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Let mixture sit for 5–10 minutes.
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Stir again thoroughly to break up any clumps.
This step ensures smooth pudding texture.
Step 3: Refrigerate
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Cover the bowl or seal the jar.
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Refrigerate for at least 2 hours.
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For best texture, chill overnight.
Chia seeds absorb liquid and form a pudding-like consistency.
Step 4: Stir and Adjust
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Remove from refrigerator.
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Stir well.
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If too thick, add 1–2 tablespoons milk and mix.
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If too thin, add 1 teaspoon chia seeds and chill 30 more minutes.
Topping Ideas
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Fresh berries (strawberries, blueberries, raspberries)
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Sliced banana
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Mango cubes
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Granola
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Nut butter
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Coconut flakes
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Dark chocolate chips
Add toppings just before serving.
Flavor Variations
Chocolate Chia Pudding
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Add 1 tablespoon cocoa powder
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Increase sweetener slightly
Peanut Butter Banana
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Add 1 tablespoon peanut butter
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Top with banana slices
Coconut Mango
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Use coconut milk
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Add diced mango and shredded coconut
Protein Boost Version
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Add 1 tablespoon protein powder
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Increase milk by 2 tablespoons to maintain texture
Texture Guide
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Creamier pudding: use full-fat coconut milk.
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Lighter pudding: use almond or skim milk.
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Thicker pudding: use 4 tablespoons chia seeds per cup milk.
Nutrition Highlights
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High in fiber
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Rich in omega-3 fatty acids
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Good plant-based protein source
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Naturally gluten-free
Storage
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Store in airtight container in refrigerator up to 5 days.
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Do not freeze (texture changes).