How to make easy Chia Pudding

May 1, 2019 (Last updated Aug 18, 2022) by Hannah Sunderani

How to make easy Chia Pudding

How to make easy chia pudding! This is a question I get asked a lot. So, I’m dedicating a whole blog post to it. This is my easy go-to recipe. Made with only three ingredients. It’s vegan, gluten-free, healthy and simple. Chia pudding makes a wonderful breakfast or snack topped with your favourite fruits.

So, let’s get started.

Watch the how-to video:

How to make easy chia pudding

Making chia pudding is easy and fuss-free! All you need are three ingredients for the classic blend: chia seeds, almond milk, and maple syrup (or sweeter of choice).

In a bowl combine the chia seeds and almond milk and give it a quick whisk with your fork. Then, add sweetener to taste.

When chia seeds are added to liquid they expand and become gelatinous in texture – this is what makes it a pudding consistency. However, the chia seeds needs time to absorb. I recommend leaving it to “set” for at least 10 minutes. Preferably in the fridge overnight.

Now, if you’re waiting for the complicated part of this recipe, you’ll be waiting forever. Because yes, making chia pudding really is this simple. There are no fancy tools or steps.

All you need is a bowl, three ingredients, and time (10 minutes to be exact). Low and behind you have yourself a delicious healthy treat for breakfast or snack time.

What are the chia to liquid ratios?

This brings me nicely to my next point – dealing with the ratios. In fact, I think this is the exact reason why I get so many questions about how to make chia pudding. How much liquid should one be adding to how much chia?

We all know the ingredients are simple, but it’s the ratios that can throw us off. Since chia seeds expand so much in liquid (apparently it can absorb 12x its weight in water) the question becomes: what are my chia to liquid ratios?

For one serving, I find the perfect ratio to be:

3 tbsp chia seeds (25g) to 1 cup (240ml) almond milk.

You might be surprised by just how much liquid this is in comparison to chia seeds. But just watch these magical little seeds expand. It has no problem absorbing that milk.

As for sweetener, this is really to taste – my recommendation is to add 2 tsp maple syrup to the mix. I prefer mine lightly sweetened, but you can always add more based on preference. Keep in mind if you are serving with fruits it will add another layer of sweetness.

For the toppings

In this recipe, I have topped my easy chia pudding with fresh berries: strawberries, raspberries, and red berries to be exact.

But the options are endless. I also love it with banana, pineapple and kiwi, peaches and mango. I recommend using whatever fruits are ripe and in season. Feel free to get creative with the toppings!

A few notes about how to make easy chia pudding:

This recipe makes one serving size. However, it will keep in the fridge for up to 5 days. So, if you prefer to make a big batch to last you through the week than go for it. Making a big batch is a great way to meal prep, so that you can quickly grab it for breakfast or snack time whenever you need.

Chia pudding also makes a wonderful meal to go. Simply store in a sealable jar and take it with you. I’m never hungry first thing in the morning, so packing the mixture in a jar is a great option to bring it on the go and eat later. Instead of preparing the mixture in a bowl, prepare in a mason jar. Just be sure you have enough space in the jar for the chia to grow.

Chia pudding can clump together if you’re not quick to stir. So I recommend whisking with a fork right after you’ve poured in the milk, waiting a couple minutes, and then stirring again. This will ensure a smooth consistency.

I’ve recommended to use almond milk for this recipe, but you can use whatever plant-based milk you prefer – oat milk, coconut milk, rice or soy. My favourite milk to use is homemade almond milk because it makes the recipe SO creamy. I don’t even add sweetener as the homemade almond milk is so tasty. I highly recommend trying it! Here is a link to my homemade almond milk. It will literally change your life, and your chia puddings.

Other similar recipes you might like to try:

Now that you’ve mastered how to make this recipe, you might also like these:

• Chocolate Mocha Chia Pudding
• Coconut Chia Pudding
• Matcha Chia Pudding
• Golden (Turmeric) Chia Pudding

Shop my kitchen

I’m always asked what items I like to use in the kitchen. So, I’ve included my favourites for making this recipe.

Copper Measuring Cups and Spoons

Not exactly the same, but very similar to that seen in my video

12″ Stainless Steel Balloon Whisk with Copper Handle

Not exactly the same, but very similar to that seen in my video

WECK Mold Jar

I used this jar for my chia pudding, and I’ve got them in a range of sizes.

So there it is. You know exactly how to make easy chia pudding, with the perfect ratios so it’s a flawless consistency every time. Chia pudding is a quick and simple go-to recipe that you can rely on for breakfast or snack time. And with just three ingredients! I think you’ll be making this recipe as often as I do.

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

GFSGF

How to make Easy Chia Pudding

5 from 2 votes

By Hannah Sunderani

How to make easy chia pudding. This is a classic chia pudding recipe with just three ingredients. Vegan, gluten-free, healthy and easy. It’s a wonderful recipe for breakfast or snack time.

Print Recipe Pin Recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 30 minutes

Serves 1 person

Ingredients

• 3 tbsp chia seeds
• 1 cup almond milk
• 2 tsp maple syrup (or sweetener of choice)
• berries of choice

US CustomaryMetric

Instructions

• In a bowl combine chia seeds and almond milk. Whisk together with a fork, then wait a couple minutes and whisk again (this will stop the chia seeds from clumping). Add maple syrup and whisk again to combine.
• Cover and transfer to fridge. Allow chia seeds to absorb liquid mixture for at least 10-20 minutes, or until thick pudding consistency. (I prefer to keep mine covered in the fridge overnight). When ready to eat remove from fridge, top with your favourite fruits and enjoy.

Watch The Video

Notes

Chia pudding will keep in fridge for up to 5 days. Feel free to double or triple the batch for ready made chia pudding throughout the week.

I love to make this recipe with Homemade Almond Milk as it’s so creamy and lush. Here’s the recipe for my 10-minute Homemade Almond Milk if you’d like to give it a try.

Homemade almond milk more thick and creamy than store-bought, and may result in a thicker chia pudding. If you prefer your chia pudding less thick, add a splash more milk after the chia pudding has set and whisk to combine. 

Nutrition information is a rough estimate for the chia pudding only (without fruits).

Approvals

Nutrition

Calories: 189kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 330mg | Potassium: 98mg | Fiber: 9g | Sugar: 9g | Calcium: 467mg | Iron: 2mg

DID YOU

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and hashtag it #twospoons

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