Simple Chia Pudding

How to make simple chia pudding

I made an impulsive purchase the other day. It wasn’t a bar of chocolate or a box of cookies, but rather a bag of chia seeds. Yep, this former chef-turned-food-blogger sampled chia seeds for the first time.

I’m not sure if I should sheepishly admit that I haven’t used chia before now, or be proud that I held out on this health food trend for as long as I did. Either/or, it is safe to say I’m completely hooked now.

Chia seeds are a powerhouse of nutrients, containing omega 3 fatty acids, protein, fiber, and minerals including calcium- up to three times more than a serving of milk. Unlike flax seed, they don’t have to be ground in order for you to absorb the nutrients. Superfood? Perhaps.

I’m sold on this new-to-me ingredient and have taken steps to stock my pantry with a few bags. I buy chia seeds at my local natural foods store, but have also seen them in pretty much every grocery store, and of course on Amazon.

I hear chia can be used as an egg substitute in baking (which sounds kinda complicated) or merely sprinkled into smoothies (much simpler), but I’ve been enjoying them daily in a chilled, creamy pudding.

Simple Chia Pudding on www.simplebites.net

Thanks to Stacie of One Hungry Mama, who whipped up a chia pudding on a recent vlog, I decided to try chia pudding as my intro to the healthy seed. It was an instant, love-at-first-bite reaction.

I should mention, however, that all things pudding, especially rice pudding, are dear to my heart, so it was no stretch to accommodate for the texture. I can see how some may find it unpleasant; I found it fascinating.

Not only does the delicious chia pudding offer plenty of health benefits, but it comes together with incredible ease and makes for a convenient snack. 

I’ve been making it in a jar, shaking up three ingredients – milk, chia seed and maple syrup – and then coming back to the fridge an hour or so later for my pudding snack. Bingo!

The seeds absorb up to ten times their weight in water and expand in the tummy to give you a satisfied, full feeling – and a shot of energy! Sufficient to say, I totally get why they are all the rage in the heath world.

Simple Chia Pudding on www.simplebites.net

Clara is on board with chia pudding, as is Noah. Mateo says it’s not his favorite, but I plan to win him over soon – perhaps with a chocolate variation. I’ve listed a few links to recipes at the bottom of the post that I can’t wait to try.

My favorite flavor combinations so far are:

  • Maple, pears & almonds (almond milk)
  • Honey, orange segments & pistachios (milk)
  • Toasted coconut, agave, and banana (coconut milk)

Here is the basic recipe. Feel free to swap in any milk that suits your fancy.

How to make simple chia pudding
4.9 from 10 reviews
Print
Recipe type: Snack
Author:
Prep time:
Total time:
Serves/Yield: 2
Not only does the delicious chia pudding offer plenty of health benefits, but it comes together with incredible ease and makes for a convenient snack.
Ingredients
  • 1/3 cup white chia seeds
  • 1 1/2 cups milk
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla
Instructions
  1. Combine all the ingredients in a pint jar. Cover the jar with a lid and give it a vigorous shake.
  2. Chill for about an hour, then return to the jar and shake it up. Let chill for at least 4 hours and overnight is even better.
  3. Chia seeds will expand and turn into pudding the consistency of applesauce (it won't get really thick).
  4. Serve cold with sliced fruit or toasted nuts on top.
Notes
I find that maple syrup dissolves much easier than honey into the milk, but you can substitute the maple with runny honey or agave and get the same great taste.

 Pudding Party:

Now that you’ve got the basics, try these creatively flavored chia pudding recipes. These are the ones I’ve bookmarked to try soon:

Want to learn more about chia seeds? The Kitchn did a great spotlight on chia and Stacie has dug up some interesting facts as well.

Have you spooned up chia pudding yet? Would you try it?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

Subscribe For Free!

Like reading this post?
Get more delivered to your email inbox.

Comments

  1. I made a smoothie with chia seeds earlier this morning, and left it in the fridge for a few minutes. When I came back, it had the consistency of pudding, so I knew there must be a chia pudding somewhere! I just made yours, and can’t wait to try it in an hour. Thanks for the post!

  2. Had a bag of bulk seeds in my pantry. Couldn’t figure out why the seeds wouldn’t soak up the milk. I realized later they were flax seeds. Flax seeds don’t soak up milk. But I must say, the milk mixture tasted really good. I’m going to buy the Chia seeds. I can’t wait to get them now.

    Maybe I will pour the mixture over some flax cerea tonight. Thanks!

  3. A friend gave me a bag of chia seeds yesterday, and I told her that I’d read about people making pudding with it, and your site was one of those I found, and I started working on it right away. While waiting. I found someone who made the mistake of using psyllium instead of chia when she made her pudding, and she mentioned how it set almost instantly with the hot milk. I grabbed what I had just made, and stirred in about a tablespoon of psyllium — and I had INSTANT crunchy pudding (I know that’s wrong somehow, but I think you understand what I mean), and I had to force myself to stop wolfing it down! Thank you for sharing this recipe!

  4. I’ve made this many, many times and love it. I really helps my digestive system. The only issue I have with it is that the chia seeds are very high in calories. I wish that wasn’t the case because I just love it.

  5. How long will it last in the fridge?

  6. How long does this usually last in the fridge? Just made a big batch to take to work for a snack… Tastes great!

  7. ellebelle says:

    Aimee!
    Thanks for sharing this amazing recipe, I made it yesterday and I fell in love hard!

  8. Aimee, I had your cookbook recipe for chia pudding, with roasted strawberries, for breakfast this morning! It’s so delicious and quite a comfort food. It looked so beautiful in your photograph, and I even shelled out a few more bucks for the white chia. I’m also grateful to be introduced to the deliciousness of oven-roasted strawberries!

  9. Hi Aimée, thanks for the recipe! I have a question: it’s my first time making chia seed pudding and it’s been in the fridge for two days and hasn’t set yet. I’m not quite sure what I’m doing wrong. I used 2% milk and vanilla. Do you have any suggestions? Thanks again! :)

  10. Love Chia pudding! I like to use regular milk or coconut milk and blend with protein powder (cookies and cream) then mix on Chia seeds and it needs no sweetener. When it’s set add fruit, raisins, and granola so good.

  11. I was looking for a basic version of a chia seed pudding and this was spot on. I did half it and leave out the vanilla extract. It worked really well and I was surprised how smooth the texture was. I’ve added the recipe to my blog and linked back to yours, I hope that’s okay.

Speak Your Mind

*

Rate this recipe: