Chia pudding is one of the easiest staples you can master when starting out your health journey. It’s simple to make, versatile, and perfect to make ahead for the week ahead.
Chia pudding has a special place in my health journey. I remember buying my first bag of chia seeds from Costco, wondering how in the world I’d ever finish this big bag of little black seeds. I made my first chia pudding that night — it was at a point in my life when I never used to eat breakfast at home — my idea of breakfast back then was stopping by my favorite coffee shop on the way to work and getting a savory treat or a breakfast sandwich.
I remember mixing the ingredients to my first chia pudding (I think I used with plain milk and sugar back then), shaking the container to prevent that seeds from sticking together (back then, I hadn’t quite discovered mason jars), and just letting it sit overnight in the refrigerator. In the morning, I grabbed it on my way to work. And well…I loved it! It made me realize just how easy it was to whip up something quick and easy in the mornings. Since then, I’ve stopped using dairy in my chia puddings and opt for nut milk instead, and I naturally sweeten my chia pudding with fruits or honey and load it with other nuts and other toppings. But it’s still the quickest breakfast or snack to make.
So how do you make the perfect chia pudding? Here’s my detailed recipe!
Ingredients for the Perfect Chia Pudding
- One cup of milk (coconut, almond, whatever you prefer). I usually make mine with almond milk.
- 3 tbsp of organic chia seeds. You can use 4 tbsp as well to make it thicker — play around with it so you can find your preference
- A few drops of vanilla (optional)
- Fresh fruits and nuts (optional)
How to Make the Perfect Chia Pudding:
- Mix milk and chia seeds in a glass container (one you have a lid for). I love using mason jars to make my chia pudding.
- Shake, shake, shake the jar now (after making sure it’s been securely tightened).
- Let it sit for a few minutes.
- Shake, shake, shake again. You guys, this is the most important step because if you don’t, you’re going to end up with clumps of chia seeds. And you don’t want that.
- Let it sit for a few more minutes and shake it a third time. The chia seeds will plump as they start to absorb the liquid so you want to shake it a few times to prevent them from sticking to each other.
- Refrigerate for a minimum of 30 minutes. Or if you’re prepping the night before, let it sit overnight in your refrigerator.
- That’s it! When you’re ready to eat, enjoy straight from the jar or pour into a bowl.
- Top with fruits and nuts or layer them in like messy parfait as I did here. One of my personal favorite ways is to add seasonal fruit, like this Fig Berry Chia Pudding.