Chia Pudding
Healthy, filling recipe with only four ingredients perfect for breakfast or snack!
Servings: 5
Calories: 258kcal
Ingredients
- 2 ½ c. Milk
- ¾ c. Chia seeds
- 1 ½ tsp Vanilla
- 3 Tbsp Maple syrup or honey
Optional Toppings
- Fresh fruit
- Nuts
- Granola
- Chocolate
- Compote
Instructions
- In a large mixing bowl add milk, chia seeds, vanilla and maple syrup or honey. Whisk together until completely combined.
- Leave in bowl or spoon into smaller glass containers. Cover and refrigerate for 6 hours or overnight.
- Enjoy on its own or add in your choice of addition fruit, nuts or granola.
- Store in an airtight container for up to 5 days.
Notes
What kind of milk should you use?
I use regular milk but you can use non-dairy milk like almond milk or oat milk. With non-dairy milk you may need to adjust the amount so your pudding has the right texture.
Do chia seeds go bad?
They will eventually, but they typically keep well for months or even a few years if they are store properly. Keep them in an airtight container in a cool, dark place and they will keep for months at room temperature. Or, you can store them even longer in the refrigerator.
Why is my pudding runny?
Did you refrigerate the pudding for at least six hours? The seeds need time to absorb the liquid, which will thicken it into a pudding. Also, depending on the kind of milk you use, you may need to add more or less chia seeds to get the right texture.
Why are my chia seeds still crunchy?
They need at least six hours to soak in the milk – this will cause them to absorb the milk and soften. Also, be sure to measure the ingredients – the right ratio will give you the best results.
Nutrition
Calories: 258kcal | Carbohydrates: 29g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 59mg | Potassium: 349mg | Fiber: 12g | Sugar: 14g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 385mg | Iron: 3mg