Chia Pudding

I love recipes that let me take it easy, and chia pudding is just such a recipe. Chia seeds might sound intimidating, but in reality, they couldn't be easier to whip up into a delicious, customizable breakfast. Not only do chia seeds pack in the health benefits, but once mixed with milk and refrigerated, they turn into the most delicious, creamy pudding, requiring only 5 minutes of prep time—your fridge does all the work for you! Take it out in the morning, add your favorite toppings, and enjoy it as a healthy breakfast; it’s also great as an energizing snack or a refreshing summer treat.

Making this pudding is as simple as adding liquid to chia seeds, giving the mixture a good stir, and letting time do the rest. Overnight, those seeds will be transformed into a creamy, smooth pudding. One of my favorite things about chia pudding? I get to wake up to a grab-and-go breakfast. Read on for how to make it the best it can be:

What People Are Saying:
"Delicious! I added berries on top. Sometimes, I'll add a splash of lemon juice—it's a delicious, versatile, and healthy recipe!" - eli7058

"I love this pudding and it makes for a healthy and delicious dessert/breakfast." - cyanchilli

How To Make Chia Pudding

INGREDIENTS

• Milk: You can use whatever milk—plant-based or dairy—your heart desires, but I’m a particular fan of almond milk. It has a slightly thinner consistency than other nut milks, which makes for a lighter, yet still creamy, pudding that’s never overly thick or gloopy.
• Chia Seeds: These miracle seeds, packed with omega-3s and protein and capable of absorbing 12x their weight in liquid, are basically a healthier instant pudding. They have a mild, nutty flavor and Jell-O-like ability to thicken into a semisolid mass as they hang out in the fridge.
• Sweetener: I prefer to use natural sweeteners like maple syrup, honey, and agave syrup, as they blend seamlessly into the pudding. Maple syrup is my favorite of the bunch; it adds complexity and robust flavor to the mild chia seeds.
• Vanilla: The vanilla is totally optional, but if you want to make this pudding taste like it walked out of a shop with a $12 price tag, this is the secret ingredient—just a dash will do!
• Toppings: You can get as creative—or stay as minimalist—as you like. My default is a combination of fresh fruit—juicy berries, sweet bananas, or fragrant pears work great—and crunchy granola, but I encourage you to play around with dried fruit, yogurt, nut butters, and jams.

STEP-BY-STEP INSTRUCTIONS

Prepping this pudding is so easy it’s silly, but there are a couple nuances to bear in mind. You want a bowl large enough to do some vigorous whisking in and you want to whisk the chia immediately after adding it to the liquid, before the seeds have a chance to clump and stick to one another (which can prevent them hydrating properly). So, with that in mind, pour the milk into a medium bowl and sprinkle the chia seeds over. Add the maple syrup, vanilla, and salt and whisk aggressively to combine. Let sit for 10 minutes to give the seeds time to begin to form their gel-like coating, then whisk vigorously once again. Cover the bowl and refrigerate overnight, during which the time the seeds will soften and expand and the pudding will thicken and turn creamy.

Top with anything that strikes your fancy. I like to include a mix of textures, so I usually go with a combination of nuts and/or granola plus fresh berries.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Whisk well: It’s important to whisk the chia seeds and milk together thoroughly at the outset—and again after 10 minutes—to prevent clumps and to ensure the seeds are evenly distributed. Though it’s tempting to whisk with a fork, a proper balloon whisk will yield a smoother, more consistent pudding.
• Top when ready to serve: Hold off on adding toppings until you're ready to sit down and eat. This keeps the crunchy things (nuts, granola) crunchy and the fresh things (berries, sliced fruit) fresh. It also extends the shelf life of the pudding.

Storage

Chia pudding (without toppings) will keep in the fridge for 5 to 7 days.