Chia Seed Pudding

Chia seed pudding is the kind of breakfast that feels like dessert but fuels you like a superfood. This easy, no-cook recipe takes just five minutes of prep and transforms overnight into a silky, spoonable delight. The key to great texture is giving the chia seeds time to bloom fully in the milk, so don’t rush the resting time. Stir it well after the first 10 minutes of soaking to prevent clumps and ensure an even consistency. Once you master the base recipe, you can get creative with layers of fruit, nut butters, cocoa, or even a splash of espresso for a morning pick-me-up.

Ingredients

• 4 tablespoons chia seeds (40 g)

• 1 cup milk of choice (240 ml) – dairy, almond, coconut, oat, or cashew

• 1 tablespoon maple syrup or honey (15 ml), to taste

• ½ teaspoon vanilla extract (2.5 ml)

• A pinch of salt

Optional Additions

• Fresh fruit (berries, mango, banana slices)

• Nut butters (peanut, almond, cashew)

• Toasted coconut flakes or chopped nuts

• A sprinkle of cinnamon or cocoa powder

• A swirl of yogurt or granola for texture

• 1 tablespoon cocoa powder (for a chocolate version)

• 1–2 tablespoons brewed espresso (for a mocha twist)

Instructions

1. In a bowl or jar with a lid, whisk together the milk, chia seeds, maple syrup (or honey), vanilla extract, and a pinch of salt.

2. Let the mixture sit for 10 minutes, then stir or whisk again thoroughly to prevent clumping.

3. Cover and refrigerate for at least 4 hours, preferably overnight, until thickened to a pudding-like consistency.

4. Give it one last stir before serving and add your favorite toppings or flavor twists.

5. Serve chilled, or gently warm it on the stovetop over low heat for 2–3 minutes, stirring frequently. Alternatively, microwave on medium heat for 30–45 seconds, stir, and heat an additional 15–30 seconds if needed. You’d want to heat up your pudding until it’s just warm, not hot.

Chia Seed Pudding

Serves 1

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