My Foolproof (Well, Mostly) Chia Pudding Story
So, funny story: I didn’t even believe in chia pudding until I tried making it myself one rainy Saturday because nothing else in the fridge looked breakfast-worthy. My mate Jess used to rave about hers (“life-changing,” she said—bit dramatic maybe?). But honestly, what sold me in the end was how little effort it takes. Sometimes I’ll stir it together before bed, forget about it entirely, and then the next morning, hey presto!—breakfast magic. The first time, I added way too much cinnamon and my kitchen smelled like a Yankee Candle shop. Still ate it. Spoiler: didn’t hate it.
Why I Keep Coming Back to It
I make this when I know Monday is going to run me ragged, or if I just want something to jazz up my yoghurt. My family goes a bit bananas for it (my kid calls it ‘froggy snot’—thanks, bud), but we all polish off the entire bowl anyway. Sometimes it clumps up weirdly, and you have to really muscle through the stirring, but I’m kind of into that lumpy texture now. Plus, if you forget it overnight in the fridge, it only gets creamier—which is a little culinary miracle if you ask me.
The Stuff You’ll Need (But Swap Away!)
- 3 Tbsp chia seeds (black or white—they all do the trick; my gran insisted on only organic, but I don’t think the seeds mind either way)
- 1 cup milk (honestly, almond, oat, coconut, or even proper cow’s milk—whatever you’ve got. Soy is fine too, but it can taste…beany?)
- 2 tsp maple syrup or honey (I’ve tried agave, but it’s not my fave)
- 1/2 tsp vanilla extract (sometimes I just chuck in a splash, who’s measuring?)
- Pinch of salt (don’t skip!—makes the flavors pop, or so I’ve heard)
- Optional: Handful of berries, sliced banana, toasted coconut, cacao nibs, or honestly, leftover granola crumbs
Here’s How I (Sometimes) Make It
- Grab a jar or any old bowl. Dump in your chia seeds and milk first. (I’ve used a mug in a pinch. Worked fine.)
- Add the syrup (or honey), vanilla, and that cheeky bit of salt. Give it a good stir—no half-hearted business here. If you skip this, you’ll get weird clumps. Stir again in five minutes because, well, clumps happen anyway.
- Cover the bowl, or just slap a plate on top if you lost your lids like I always do. Stick it in the fridge. Go watch a show or crash out—it’ll need at least two hours, but overnight is when it gets extra wonderful. This is the part where I sneak a spoonful and always regret it (gritty, but the flavors start to show).
- Next morning/groggy afternoon, give it another stir. If it’s too thick, splash in more milk until you like the texture (I like mine so thick it stands up, but that’s me).
- Top with whatever feels inspiring—or, let’s be real, whatever you find in the pantry. Berries are my top pick, but sliced kiwi is also brilliant (except once, I tried pineapple and it went a bit weird…bit too sharp for me).
Little Notes (a.k.a. Stuff I Learned the Hard Way)
- If it’s runny after chilling, just toss in another spoonful of chia, stir, and give it 30 more minutes.
- I honestly think it tastes better after 24 hours (if you can wait that long—it’s rare for me).
- I tried making it with hot milk once. Disaster. Seeds cooked weird. Stick to cold.
- Oh, and give it a sniff before serving—if your milk is on the turn, no amount of syrup will fix that.
Pudding Tweaks I’ve Actually Tried
- Chocolate: Stir in a spoonful of good cocoa powder before chilling. (I like this version a lot for inspo.)
- Espresso shot: My grown-up treat—makes it a breakfast/dessert hybrid, plus I need less coffee later (win-win). My dad thinks this is sacrilege, but what does he know?
- Peanut butter swirl: Sounds amazing, but turned my bowl into cement. If you figure this one out, tell me?
- Blueberry blitz: Mash some berries in before refrigerating for a purple, tart vibe. Bit messy but delicious.
Do You Really Need Fancy Gear?
All the blogs will try to sell you on some special mason jar or silicone lid. I say: any old Tupperware, mug, or even a glass will do the job. Heck, once I covered a bowl with a saucer because all my clean lids were MIA. Worked a treat.
Keeping It Fresh (If You Don’t Gobble It Right Away…)
Storage? Pop it in the fridge, covered, and it’ll stay good for three or four days. In theory. But honestly, in my house, it barely survives breakfast, let alone a week. If you’re the type who double-batches, you might want to mark the jar so nobody nicks the last one.
How We Serve Chia Pudding (Traditions, Or Lack Thereof)
I usually heap thick spoonfuls into a bowl and toss on any fruit that’s staring at me from the bench. My son, wild animal that he is, likes his layered with peanut butter and strawberry jam (tried it once, was…weirdly decent?). On Saturdays, sometimes I’ll add a dollop of yoghurt and a drizzle of golden syrup. Real talk: nobody around here has ever complained. Yet.
Things I Wish I’d Known (Learned the Hard Way)
- If you don’t stir the seeds right after adding the milk, you end up with a big cake of seeds on the bottom. Not ideal. I once tried to break it up with a fork, big mistake—milk splattered everywhere. Just stir, trust me.
- Resist the urge to add more sweetener before chilling. It gets sweeter overnight. (I’ve ruined a batch with too much maple once.)
- Overnight is best, but in a proper rush, two hours with an extra stir is passable. Just not quite as good.
Real Questions People (Mostly My Sister) Ask Me
- Can I use ground chia seeds?
- Sorta. You’ll get a thick, puddingy mush – not the same texture, but good if you don’t like the little seedy bits. Give it a go!
- Will it thicken with just water instead of milk?
- It does, but it’s a bit bland. Maybe pop in some extra vanilla or cinnamon. I sometimes add coconut water, and that works, too, actually.
- Help! My chia pudding is gritty. Did I mess up?
- Nah, just let it chill longer, or maybe add a splash more liquid and stir again. Happens to the best of us (honestly, I kinda like it sometimes).
- What’s the best brand of chia seed?
- Really, whatever’s on sale. I sometimes use Bob’s Red Mill because that’s what the health shop stocks. Here’s a helpful Healthline writeup about why chia seeds are even good for you (useful read, promise).
So anyway, hope you enjoy this Easy Chia Pudding as much as I do. Or don’t—just say you did if I ask, and we’ll both be happy. Want something totally different? My buddy Lila swears by her breakfast quinoa—I didn’t vibe with it, but each to their own. Maybe next time I’ll write about the great baked oatmeal debate of 2021, but that’s a story for another day. Ta-ra for now!
Ingredients
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/2 cup mixed fresh berries (for topping)
- 2 tablespoons sliced almonds (for topping)
- Honey or extra maple syrup for serving (optional)
Instructions
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1In a medium bowl, whisk together chia seeds, almond milk, maple syrup, vanilla extract, and sea salt until well combined.
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2Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
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3Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
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4Before serving, stir the pudding and spoon into individual bowls or jars.
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5Top with fresh berries, sliced almonds, and a drizzle of honey or maple syrup if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180cal
Protein:
5 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
24 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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