Chia Seed Pudding Tips

It's no secret that chia seeds are a good source of plant-based protein as well as healthy fats (omega 3 fatty acids), fiber, and essential minerals and vitamins.

I've been on a chia seed pudding run and I've discovered there are a few important things to do to insure you get the pudding of your dreams: use a ratio of seeds to milk based on your preferences, and stir, shake, sit, and shake again before refrigerating to set it.

Ratio of seeds to milk. The ration of seeds to milk depends on how you like your pudding. If you prefer it thick and firm, go with a ratio of 2 tablespoons of seeds to ½ cup of milk. If you prefer it a bit thinner and slightly less-packed with seeds, go with a ratio of 1 ½ tablespoons of seeds to ½ cup of milk. Feel free to come up with a ratio that works best for your taste.

Stir and Shake. I add the seeds to the jar and then the milk so the seeds are instantly immersed in the milk. More importantly though is to stir with a spoon to disperse the seeds throughout the milk, give the jar a good shake, and then let everything settle in for a few minutes. I leave it standing on the counter for 5 to 10 minutes and then come back and shake once more before placing it in the refrigerator to set.

Jars. I recommend a glass jar with a lid that seals it so you can shake it vigorously without any leakage. I love my Weck mini tulip jars with silicon lids because it makes a single serving, but any container with a top that seals it will work.

Flavoring. I add ground cinnamon and vanilla bean powder with a teaspoon or so of maple syrup or honey and shake it up. This part is totally up to you. You can take it to another level by adding turmeric, ginger, cardamom, pumpkin pie spice, cacao, or any other spices or flavorings you prefer. And once your pudding is set and you're ready to eat it you can add additional goodies on top or blend them into the pudding. Enjoy!