A creamy, make-ahead breakfast or snack that’s infinitely customizable. This version is a lightly sweet vanilla base with optional toppings and variations.
Yields: 2 generous servings (or 4 small)
Prep time: 5–10 minutes (+ 2–8 hours chilling)
Total time: ~2–8 hours (depending on chill time)
Ingredients (basic vanilla chia pudding)
- 1/2 cup (80 g) chia seeds (white or black — either works)
- 2 cups (480 ml) milk of choice (almond, oat, coconut, dairy — see notes)
- 2–3 tablespoons sweetener (maple syrup, honey, agave, or to taste)
- 1 teaspoon pure vanilla extract
- Pinch of fine salt (¼ tsp) — brings out flavor
Optional mix-ins for creaminess & protein
- 1/2 cup plain Greek yogurt or plant-based yogurt (for extra creaminess & protein)
- 1 scoop protein powder (vanilla) — whisked into the milk before adding seeds
- 2 tablespoons nut butter — stir in before chilling for richness
Toppings (pick any)
- Fresh berries, sliced banana, mango, or stone fruit
- Toasted nuts (almonds, walnuts, pistachios)
- Shredded coconut or cacao nibs
- Fruit compote, jam, or a swirl of nut butter
- Granola, seeds, or a drizzle of extra maple syrup
Method — Overnight (best texture)
- In a mixing bowl or jar with a lid, whisk together the milk, sweetener, vanilla extract, and salt until the sweetener is mostly dissolved.
- Whisk in the chia seeds so they’re evenly distributed (no clumps). If using protein powder, yogurt, or nut butter, mix them into the liquid first so they blend smoothly.
- Let the mixture sit at room temperature for 5–10 minutes, then whisk again (this prevents clumping).
- Cover and refrigerate at least 2 hours, preferably overnight (6–8 hours) for the best, tapioca-like texture.
- Before serving, stir or whisk once more to loosen. Portion into bowls or jars and add toppings.
Quick method (if you’re in a hurry)
- Combine ingredients as above, then transfer to a blender and blend 15–30 seconds to break down seeds and create a creamier texture. Chill 30–60 minutes; texture will be softer than overnight but good for quick use.
Texture & ratio notes (to remember)
- A commonly reliable ratio is 3 tablespoons chia : 1 cup (240 ml) liquid. The recipe above uses ~4 tbsp chia : 2 cups liquid (roughly 1:4).
- For thicker pudding, increase chia by 1 tbsp; for thinner, add more liquid.
Tips for perfect pudding
- No clumps: whisk after 5–10 minutes to redistribute if seeds settle.
- Creamier pudding: use canned coconut milk or add yogurt; blending briefly also yields a smoother texture.
- Flavor infusions: steep a cinnamon stick or vanilla bean in warm milk, then cool and add seeds. For chocolate, whisk in 1–2 tbsp cocoa powder to the liquid.
- Meal prep: store in airtight jars; pudding keeps 4–5 days chilled. Add fresh toppings just before eating.
- Portions: double or triple the base and portion into jars for grab-and-go breakfasts.
Variations (quick ideas)
- Chocolate chia pudding: add 1–2 tbsp cocoa powder + extra sweetener to taste.
- Berry swirl: blend 1/2 cup fresh or frozen berries with a splash of milk to make a purée; layer with pudding.
- Tropical: use coconut milk, add mango and toasted coconut.
- Spiced pistachio: fold in ground cardamom and top with chopped pistachios and chopped dates.
Storage
- Refrigerate in a covered container or individual jars for up to 4–5 days. If it thickens too much, stir in a splash of milk before serving. Do not freeze (seeds change texture when frozen).
If you want, I can:
- Convert this into a printable recipe card (PDF).
- Give exact nutrition estimates per serving.
- Provide a chocolate, berry, or high-protein variant with exact ingredient swaps.
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