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Easy Chia Pudding (Basic Recipe)

A no-cook pudding from whole chia seeds and milk. Chill at least 3 hours or overnight, then add vanilla, chocolate or mango and berries.
Print Recipe
Prep Time 5 minutes
Chill (minimum) 3 hours
Servings: 1 small serving
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons whole chia seeds about 28 g
  • ½ cup milk 120 mL; dairy, unsweetened soy, almond or another milk suitable for your needs
  • ¼ teaspoon vanilla extract optional
  • 1 teaspoon maple syrup or another sweetener optional, to taste

Method
 

  1. Combine. Pour the milk into a clean jar or small bowl, add the chia seeds and any optional vanilla or sweetener, and stir thoroughly.
  2. Stir again. After about 10–15 minutes in the refrigerator, stir once more to break up clumps and help all the seeds hydrate evenly.
  3. Cover and chill. Refrigerate at 40°F (4°C) or below for at least 3 hours, as in the Cleveland Clinic recipe, or leave it overnight.
  4. Check the texture. Stir, then add a little more milk if it seems too stiff. If still runny, allow more time for the seeds to absorb liquid.
  5. Serve. Eat as is or add one of the three flavor combinations below.

Notes

Stir again after 10–15 minutes to prevent clumps. Overnight chilling is fine. Always let chia seeds soak in liquid before eating; do not eat them dry.