How to Make Chia Pudding

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If you have been hearing the chia pudding craze but never got to try it, now is the time! This easy, healthy, delicious treat is perfect for meal-prep and can be enjoyed for breakfast, snacks, or even as a dessert.

Chia pudding is made from soaking chia seeds in liquid and letting it sit between 15 minutes to overnight and then topping with your favorite fruits, nuts, and even chocolate!

How to make chia pudding

KEY INGREDIENTS TO MAKE CHIA PUDDING:

CHIA SEEDS – I normally use black chia seeds, but you can also use white chia seeds. Chia seeds are these tiny superfood which are packed with omega 3s, fiber and lots of antioxidants. They are very versatile and can be added in smoothies, oats, and even baked goods like my chocolate chip banana muffins.

MILK. I usually use non-dairy milk, like coconut milk, almond milk, or my homemade cashew milk. You can also use filtered water but it wouldn’t be as creamy. Another alternative is greek yogurt for that richer, thicker consistency.

SWEETENER. Pure honey and pure maple are my top choices just because they are healthier for you. You can totally omit this as well if you want to naturally sweeten up your chia pudding by adding mashed bananas or berry jam.

TOPPINGS. This is where all the fun begins! I like to top with fresh fruits like bananas, strawberries, and blueberries. You can also have mangoes, kiwis, apples, your options are endless! I also add coconut shreds, cacao nibs or chocolate chips, almond or walnuts for that added crunch. Another topping could be almond butter or peanut butter.

The recipe below is my standard recipe and you can just add your favorite flavors. You can even add a tablespoon of cacao or cocoa powder for a chocolate chia pudding which is perfect for dessert.

How to make chia pudding - Fit Foodie Mommy

HOW TO MAKE CHIA PUDDING

There’s no rocket science to making it, but a few tricks will enable you to make the perfect chia pudding every single time.

STEP 1. COMBINE chia seeds, liquid of choice, sweetener.

STEP 2. STIR and let it sit for at least 10-15 minutes on your kitchen counter. I know, I hate waiting too, but trust me, you’ll notice the difference if you do this step.

STEP 3. STIR AGAIN. This ensures you don’t get clumpy chia and instead have this creamy consistency. After stirring, close the lid of your jar, and store in the fridge to chill a few minutes or overnight for the following morning.

How to make chia pudding

Chia pudding is perfect for meal-prep so you can make a big batch over the weekend to last you for up to 4 days if chilled. You can also freeze it and just thaw it the night before you consume the pudding.

Watch this quick video on how to make chia pudding!

How to make chia pudding - Fit Foodie Mommy
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How to make chia pudding

Easy-to-make, healthy and delicious chia pudding that is perfect for breakfast or snacks.
Prep Time30 mins
Course: Breakfast
Keyword: chia pudding
Servings: 1 serving

Ingredients

  • 2 tablespoon chia seeds
  • 1/2 cup milk of choice
  • 1 tablespoon sweetener honey or pure maple
  • 1 teaspoon pure vanilla extract

Toppings

  • fresh fruits – strawberries, bananas, blueberries, kiwis
  • 1 tablespoon coconut shreds

Instructions

  • In a clean, dry jar with a lid, add all the ingredients and mix to combine. Make sure to scrape the bottom and mix all chia seeds with the liquid.
  • Let it sit in your counter for 10-15 minutes to allow the chia seeds to grow and double in size.
  • Stir one last time for a few seconds to remove all clumpy chia seeds. Top with your favorite fruits. Cover with lid and chill in the fridge for up to 4 days, or in the freezer for up to a month. If frozen, thaw the chia pudding the night before.

I hope that after watching this video, you now feel more confident on how to make chia pudding. If you ever make this recipe, make sure to leave your comments below and let me know how it goes. You can also tag me over at instagram @fitfoodiemommy and use hashtag #fitfoodiemommy so I can find you and give a shoutout.

Enjoy your chia pudding!

xo,

Tara



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