Simple Chia Seed Pudding
Whisk a ratio of one part chia seeds to four parts liquid, let it sit for at least two hours or overnight, and stir once midway to prevent clumping. You are looking for the seeds to fully absorb the liquid, turning the mixture into a thick, uniform gel.
The ratio is your anchor.
While 1:4 is standard for a spoonable texture, you can adjust the liquid to suit how thick you prefer your base. Use a jar with a tight lid for the easiest mixing.
- glass jar with lid
- whisk or fork
What goes in.
- 1/4 cupwhole chia seeds
- 1 cupmilk or milk alternative
- 1 tspmaple syrup or honey (optional)
- 1/4 tspvanilla extract
Breaking the Clump
Chia seeds naturally drift to the bottom and cling together in the first few minutes. Returning to the jar after ten minutes to give it one vigorous stir ensures an even consistency throughout.
The method.
Combine the ingredients
Pour the milk, sweetener, and vanilla into the jar. Add the chia seeds last.
Initial mixing
Screw the lid on tightly and shake the jar for thirty seconds until the seeds are evenly distributed.
Rest and stir
Let the jar sit on the counter for ten minutes. Open it, use a fork to break up any clumps at the bottom, and seal it again.
Refrigerate
Place the jar in the refrigerator for at least two hours. It is ready when the liquid is completely suspended in the gel.
Other turns to take.
Coconut Cream
Replace half the milk with canned coconut milk for a denser, richer mouthfeel.
Coffee-Infused
Swap two tablespoons of the milk for cold-brew coffee concentrate.
When it doesn't go to plan.
If the pudding is too thick after refrigerating, stir in a splash of liquid to loosen it up.
Layer the finished pudding with fresh berries or toasted nuts to add contrast to the uniform texture.
White or black chia seeds perform identically; use whichever you have on hand.
The ones that keep coming up.
Can I make this faster?
You can, but it will be thinner. The seeds need time to hydrate and expand; cutting the time short results in a watery, soupy texture.
How long will it keep in the fridge?
It remains stable for up to five days in an airtight container.