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How to Make Chia Seed Pudding

Chia seed pudding might just be the easiest healthy breakfast you can make. All you have to do is stir chia seeds and milk together along with any sweetener of choice and a couple of hours later you’ve got the most delicious chia pudding.

You can use coconut milk, almond milk or my favorite cashew milk for a delicious dairy-free and vegan option. Then top it with your favorite berries!

I remember the first time I ever made chia seed pudding and I was like, “That’s it? You just let them soak?” I couldn’t believe that a healthy meal could be so easy and not require at least a handful of kitchen appliances or gadgets.

In fact, if you make this in a mason jar or Weck jar and shake it like you mean it, you won’t even have to clean up a mixing bowl. Brilliant, isn’t it?

As you might expect, my first few chia puddings were just the basic, run of the mill variety – chia seeds, coconut milk, maple syrup and vanilla extract – soaked overnight. And not that there’s anything wrong with that. I still make it plain all the time.

But now I’ve realized that chia seed pudding can be an amazing and creative piece of breakfast artwork. It’s like an adult coloring book. Except there are no lines and the flavor combinations are endless! Chia Pudding Recipe Video It’s really easy to make chia pudding. But if it’s your first time, make sure to watch my quick tutorial video below! Health Benefits of Chia Seeds Chia seed benefits are quite significant. They’re packed with antioxidants, fiber, calcium, manganese and healthy fats, like Omega 3’s. This means they’re great for digestion (and keep things moving), they’re great for heart health, they help balance blood sugar and they’re great for bone health. These tiny little seeds pack a hefty nutrient punch and are all around good for your body and brain. How to Make Chia Pudding Once you realize how easy it is to make chia seed pudding you’ll find yourself making it weekly. Here’s how to make your basic chia pudding in 3 simple steps: Step 1: Add 1/2 cup nut milk and 2 tablespoons chia seeds to a jar.

Add 1/2 cup nut milk and 2 tablespoons chia seeds to a jar. Step 2: Stir in any optional sweeteners, like maple syrup and vanilla extract.

Stir in any optional sweeteners, like maple syrup and vanilla extract. Step 3: Let sit for a couple of hours or overnight, then stir again before serving. In the video above you’ll see that I quadrupled this recipe to make a large batch for the week. Then, I layered the basic chia seed pudding recipe with strawberry puree. How did I make the strawberry puree? I tossed two cups of strawberries into my food processor and blitzed for 10 seconds. No other ingredients added.

Lastly, I just topped the chia pudding with fresh fruit and almond slices. It’s a breakfast that looks dazzling (if I do say so myself) and if you have guests over, they’ll think you went to heaps of effort when you barely lifted a finger.

Chia Pudding Tips

Watch the portion size. It’s easy to go overboard on chia pudding and make it “Instagram-worth” (I’m guilty with these pics as well). But in doing so, you’re likely consuming a much larger portion. Try to stick to 1/2 cup milk to 2 tbsp chia seeds.

It’s easy to go overboard on chia pudding and make it “Instagram-worth” (I’m guilty with these pics as well). But in doing so, you’re likely consuming a much larger portion. Try to stick to 1/2 cup milk to 2 tbsp chia seeds. Adjust the ratios to suit you. Some people like a thicker chia seed pudding and some like a thinner version. Feel free to add more milk to make a thinner version.

Some people like a thicker chia seed pudding and some like a thinner version. Feel free to add more milk to make a thinner version. Get creative with toppings. Add a sprinkle of cinnamon, cardamom (chai spices) or cacao powder (for chocolate chia pudding). Use seasonal fruit both in whole pieces and in purees and don’t forget nuts and seeds.

Add a sprinkle of cinnamon, cardamom (chai spices) or cacao powder (for chocolate chia pudding). Use seasonal fruit both in whole pieces and in purees and don’t forget nuts and seeds. Meal prep the chia pudding. If you follow me on Instagram stories you’ll frequently see me meal prep chia pudding. I’ll make the exact ratio in the recipe below, stir it all together in individual 1/4 liter Weck Jars, top with frozen berries and then freeze. It will last for several weeks (if not longer) in the freezer. Then, when I want a healthy breakfast I’ll just thaw it in the fridge the night before. So easy!

More Chia Seed Recipes You’ll Love

I’m always creating new flavor combinations with chia seeds, but some of my favorites are:

4.98 from 36 votes How to Make Chia Seed Pudding - Easy Recipe! Prep Time: 5 mins Total Time: 5 mins Servings: 1 serving Author: Lisa Bryan Print Recipe Pin Recipe Chia seed pudding can't be beat for an easy and healthy breakfast. Use coconut milk or nut milk for a delicious dairy-free, vegan option. This recipe can easily be doubled or tripled, depending on the number of people. Watch the quick video above to see how easily it comes together! Ingredients 1/2 cup almond milk, cashew milk or coconut milk , (or more for thinner texture)

, 2 tbsp chia seeds Optional 1 tsp maple syrup

1/2 tsp vanilla extract

fresh fruit, nuts and seeds Instructions Add the chia seeds and milk (along with optional sweeteners) to a bowl or jar and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel.

Cover the bowl or jar and place in the refrigerator for at least one hour. Chia seeds can also be made overnight for breakfast the next morning.

Stir the chia pudding before serving and add your favorite fruit, nuts, seeds and spices. Lisa's Tips If you notice your chia seeds aren't starting to gel and thicken after 15 minutes, you may have dud chia seeds. This can happen in they've been sitting in your pantry a while. Just grab a new bag of chia seeds. Nutrition Calories: 134 kcal , Carbohydrates: 10 g , Protein: 4 g , Fat: 8 g , Sodium: 166 mg , Potassium: 97 mg , Fiber: 8 g , Calcium: 301 mg , Iron: 1.9 mg ©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. DID YOU MAKE THIS RECIPE? Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology

Recipe originally posted August 2016, but updated to include new information.