Chia Seed Pudding
Aisha Sharma
@aishasharmaspice
Prep
5 min
Cook
—
Total
5 min
Servings
2
Difficulty
Easy
Let's cook
Get the ratio right
Roughly one part chia to four parts liquid by volume. More chia sets it stiff; less leaves it runny.
Whisk once
Whisk the chia, milk, maple syrup, vanilla, and salt together thoroughly.
Whisk again after 10 minutes
Wait 10 minutes, then whisk hard a second time. Chia clumps immediately on contact with liquid and this second whisk is what gives an even set.
💡The second whisk is the whole recipe. Skip it and you get a lumpy layer with liquid on top.
Chill at least 4 hours
Refrigerate 4 hours or overnight until thick enough to hold a spoon.
Top and serve
Loosen with a splash of milk if too thick, then add fruit, nuts, and nut butter.
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📝 Tips, swaps, and make-ahead notes
Keeps 5 days refrigerated and the texture improves on day two. If it sets stiffer than you like, stir in milk rather than starting over.
- •Chocolate: Two tablespoons of cocoa powder whisked in at the start.
- •Vegan: Any plant milk; coconut milk gives the richest result.
- •Meal prep: Make four jars at once for the week.
Nutrition & Safety
Calories
286kcal
Protein
9g
Carbs
32g
Fat
15g
⚠️ Allergen & Safety Note
This recipe contains dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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