A bowl of creamy chia seed pudding topped with fresh berries and nuts.

Chia Seed Pudding

BySavannah Brooks
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Why make this recipe

Chia seed pudding is a healthy and delicious treat that is easy to make and very versatile. It’s packed with nutrition, being high in fiber, protein, and omega-3 fatty acids. Not only is chia seed pudding a great breakfast option, but it also serves as a fantastic snack or dessert. You can customize it with your favorite flavors and toppings.

How to make Chia Seed Pudding

Ingredients

  • 1/4 cup chia seeds
  • 1 cup almond milk (or other milk of choice)
  • 2 tablespoons maple syrup (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • Fresh fruit and nuts for topping (optional)

Directions

  1. In a bowl, mix together chia seeds, almond milk, maple syrup, and vanilla extract.
  2. Stir well to combine and prevent clumping.
  3. Cover and refrigerate for at least 2 hours or overnight until the mixture thickens.
  4. Before serving, give it a good stir and top with fresh fruit and nuts if desired.

How to serve Chia Seed Pudding

Serve chia seed pudding in small bowls or jars. You can layer it with fresh fruits like berries, bananas, or even nuts for added crunch. It’s perfect as a breakfast or a healthy snack.

How to store Chia Seed Pudding

You can store chia seed pudding in the fridge in an airtight container for up to 5 days. Just give it a good stir before serving again. If you’ve added fresh fruit, it’s best to eat it within a day or two.

Tips to make Chia Seed Pudding

  • Use a whisk to mix the ingredients for a smoother texture.
  • Experiment with different types of milk, like coconut or soy milk.
  • For added flavor, try using spices like cinnamon or cocoa powder.
  • If you want a sweeter pudding, adjust the amount of sweetener to your taste.

Variation

You can easily adapt this recipe by adding different flavors. For example, try matcha for a green tea version or pumpkin puree for a fall-inspired treat. You can also mix in cocoa powder for a chocolate chia pudding.

FAQs

1. Can I make chia seed pudding without sweetener?
Yes, you can skip the sweetener or use ripe bananas or dates for natural sweetness.

2. How can I make my chia pudding thicker?
Add more chia seeds or let it sit for longer in the fridge, as it thickens as it absorbs the liquid.

3. Is chia seed pudding healthy?
Yes, chia seed pudding is very healthy! Chia seeds are high in fiber, protein, and healthy fats which makes this pudding a nutritious snack or meal.

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Chia Seed Pudding

  • Author: admin
  • Total Time: 120 minutes
  • Yield: 2 servings
  • Diet: Vegan
Print Recipe

Description

A healthy and versatile chia seed pudding that is perfect for breakfast, snacks, or dessert.

Ingredients

  • 1/4 cup chia seeds
  • 1 cup almond milk (or other milk of choice)
  • 2 tablespoons maple syrup (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • Fresh fruit and nuts for topping (optional)

Instructions

  1. In a bowl, mix together chia seeds, almond milk, maple syrup, and vanilla extract.
  2. Stir well to combine and prevent clumping.
  3. Cover and refrigerate for at least 120 minutes or overnight until the mixture thickens.
  4. Before serving, give it a good stir and top with fresh fruit and nuts if desired.

Notes

Store in the fridge in an airtight container for up to 5 days. If adding fresh fruit, consume within 1-2 days.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: Refrigerating
  • Cuisine: Vegan

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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