Description

This delicious homemade chia seed pudding is a nutritious and easy-to-make dessert or breakfast option. Packed with fiber, protein, and omega-3 fatty acids from chia seeds, it combines creamy milk, natural sweeteners, and a hint of vanilla for a subtly sweet and satisfying treat. Perfect for preparing ahead, this pudding requires minimal prep and benefits from chilling overnight to develop its thick, creamy texture.

Ingredients

Scale

Chia Seed Pudding Ingredients

1/2 cup Chia Seeds (Packed with fiber, protein, and omega-3 fatty acids)
2 cups Milk or dairy-free alternative (Choose your preferred type of milk for flavor)
2-4 tablespoons Sweetener (honey, maple syrup, or agave nectar; adjust sweetness to your liking)
1 teaspoon Vanilla Extract (Adds depth and warmth to the pudding)
1 pinch Salt (Enhances sweetness and balances flavors)

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Instructions

Gather Ingredients: Collect chia seeds, milk, your preferred sweetener, vanilla extract, and a pinch of salt to prepare for mixing.
Combine Seeds and Milk: In a mixing bowl or large jar, pour the chia seeds and milk together. Stir thoroughly to ensure the chia seeds are evenly distributed and prevent clumps.
Add Sweetener and Vanilla: Mix in the chosen sweetener and vanilla extract. Stir well to fully incorporate these flavoring elements into the pudding base.
Season with Salt: Add a pinch of salt to the mixture and stir again to balance and enhance the overall flavors.
Refrigerate: Cover the bowl or jar with a lid or plastic wrap. Place it in the refrigerator to chill.
Allow to Set: Let the pudding chill for at least 4 hours, or preferably overnight, allowing the chia seeds to absorb the liquid and thicken the mixture.
Check Texture: After chilling, check the pudding’s consistency; it should be thick and creamy. If it is too thick, stir in a little more milk to reach your desired texture.
Serve: Spoon the pudding into individual bowls or jars. Add optional toppings such as fresh fruits or granola for added flavor and crunch.
Enjoy or Store: Enjoy your chia pudding immediately, or store any leftovers in the refrigerator for up to five days.

Notes

For a dairy-free version, use almond milk, coconut milk, or oat milk instead of regular milk.
Sweetness can be adjusted to taste; start with 2 tablespoons of sweetener and add more if desired.
Stir the mixture well before refrigerating to prevent chia seed clumping.
If you prefer a smoother texture, you can blend the pudding before chilling.
Chia pudding can be topped with fresh berries, nuts, seeds, or granola for added texture.
Store leftovers in an airtight container in the fridge and consume within five days for best freshness.