Chia Seed Pudding Tips

I like my pudding on the creamy side with fewer seeds, but if you prefer your pudding firm and packed with seeds, go with a ratio of 2 tablespoons of chia seeds to ½ cup of milk. Feel free to use a ratio that works best for the results you prefer.

Feel free to adjust the amount of sweetener or use any sweetener of choice. It just needs to dissolve in the milk. When I eat the pudding straight up I usually add another teaspoon of sweetener. If I'm adding berries, jam, nut butter, and possibly granola, I keep the sweetener amount to 1 teaspoon.

When sealed tightly chia seed pudding can be frozen for up to a month, and then when ready, move the frozen pudding to the refrigerator to thaw overnight.

Servings: serving

Calories: 120kcal

Ingredients

1 ½ tablespoons chia seeds
½ cup almond milk or other milk; no additives
1 teaspoon maple syrup or honey or other sweetener
pinch of ground cinnamon optional
pinch of vanilla bean powder optional

US Customary - Metric

Instructions

Add the chia seeds to a jar.
1 ½ tablespoons chia seeds
Add the milk, sweetener, cinnamon and vanilla bean powder to the chia seeds and use a spoon to stir to combine.
½ cup almond milk, 1 teaspoon maple syrup, pinch of ground cinnamon, pinch of vanilla bean powder
Seal the jar and shake it vigorously for several seconds.
Let the jar settle for about 10 minutes and then shake it again to make sure there is no clumping of seeds and they are evenly distributed.
Place in the refrigerator for at least a few hours or overnight.
Enjoy with chopped fruit, peanut butter, jam, and other toppings.
Store in the refrigerator for about a week.

Nutrition