3 Ingredient Chia Pudding (How to, Variations + FAQs)
How to make chia pudding - a healthy snack, breakfast, or dessert loaded with protein, fiber, and omega-3s! Including the perfect chia pudding ratio, how-to, variations, and FAQs for the ultimate guide to chia seed pudding!
2Tbspmaple syrupadjust amount to taste; OR use sweetener of choice: honey, agave, brown rice syrup, date paste/syrup, monk fruit, erythritol, stevia, etc.
Add all the chia seeds and milk to a cup, bowl, or jar and mix well. Then add the vanilla extract and sweetener and stir once more.
Set it aside in the refrigerator to thicken for a minimum of 30 minutes, but 2 hours is the optimal amount. I prefer to make it the night before.Give the mixture another good stir 5-10 minutes after setting it aside for the best results. This will help you avoid clumps of chia seeds in the pudding.
You can blend the chia pudding before serving it for a more traditional pudding, mousse-like texture. I usually do so after thickening, but you could do it before too.
How Long Does Chia Pudding Last?
You can store chia pudding in the fridge, covered, for 5 days, making it perfect as a meal-prep breakfast or snack.You can also freeze chia pudding for up to 1 month!
Notes
What is The Perfect Chia Pudding Ratio?Having experimented with several ratios over the years, this is the one that I return to time and time again:1 1/2 Tablespoons Chia seeds + 1/2 cup milk of your choice. With chia seeds absorbing up to 10x their weight in liquid, this ratio is creamy without being overly thin or thick.If you prefer a thicker pudding, use 2 tbsp chia seeds per ½ cup of milk. Either way, you'll only need a few tablespoons of chia seeds to prepare a week's worth of overnight chia pudding!More Top Tips:
Adjust the sweetness: According to personal taste.
If the chia pudding doesn't thicken: This usually only happens if you have old chia seeds. Certain ingredients can also affect their ability to thicken (like orange juice or other ingredients with a certain pH level).
For a thicker chia seed pudding: Either add another ½ tablespoon of seeds per portion and leave it a further 30 minutes (at least) to thicken, or thicken the pudding with yogurt.
For a thinner pudding: Add a little more milk of your choice.
To adjust the texture: If you aren't a fan of the tapioca pudding style texture, you can blend the mixture in a blender (or possibly food processor) for more of a smooth, creamy pudding-like, mousse texture.
Check the blog post for optional add-ins, more notes, and answers to top FAQs!