Chia Pudding
User Reviews
4.8
Chia Pudding
Description
The foundational chia pudding combines chia seeds, almond milk, and maple syrup whisked together to prevent clumping. By adding unique flavor ingredients such as shredded carrot with cinnamon and walnuts for a carrot cake version, or peanut butter and frozen raspberries for a PB&J variant, the pudding adapts texture and flavor accordingly. The mixture is placed in a jar or bowl and refrigerated, typically overnight, allowing the chia seeds to absorb liquid and develop a gel-like consistency. Frozen fruits added will thaw as the pudding sets. Before eating, stirring helps evenly distribute the flavors, and additional liquid or sweetener can adjust consistency and taste. This pudding can be stored in the fridge for several days, keeping well as a convenient breakfast option.
Ingredients
Chia Pudding (Base Recipe)
- 3 tablespoons chia seeds
- 3/4 cup almond milk
- 1 tablespoon pure maple syrup
Carrot Cake
- 1/2 cup carrot shredded
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 2 tablespoons walnuts
- 2 tablespoons raisins
Chocolate Peanut Butter
- 1 tablespoon cacao powder
- 1 tablespoon peanut butter
Lemon Blueberry
- 1 tablespoon lemon juice
- lemon zest of 1/2
- 1/2 cup blueberries frozen
PB&J
- 1 tablespoon peanut butter
- 1/2 cup raspberries frozen
Zucchini Bread
- 1/2 cup zucchini shredded
- 1/4 teaspoon ground cinnamon
- ground nutmeg pinch
- 2 tablespoons walnuts
Vanilla
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the chia seed pudding base by combining the chia seeds, almond millk, and maple syrup in a small bowl or glass jar. (I recommend using a jar 14 ounces or larger.) Whisk well, to help prevent the chia seeds from clumping together.
- Add in one of the flavoring options listed above, for a flavored chia pudding. For example, to make the PB&J flavor, you'll add a tablespoon of peanut butter and a 1/2 cup of frozen raspberries to the jar. Whisk well again, then secure the lid and place the jar in the fridge.
- The chia seeds will gel together and thicken up in as little as 30 minutes, but you can let this sit overnight in the fridge for an easy make ahead breakfast. (The frozen fruit will thaw overnight, as well!) When you're ready to eat, remove the lid and give the chia seed pudding a stir. You can thin it out by adding additional liquid, if desired, or make it slightly sweeter by adding an extra splash of maple syrup.
- Chia seed pudding will keep well in the fridge for up to 4 days, so feel free to double or triple this recipe to make several jars at once. You can also freeze chia seed pudding, for a longer shelf life. To thaw, place a frozen jar in the fridge the night before you plan on eating it.
Notes
- Nutrition details apply to the chia pudding base without added flavorings and are estimates.
- Use a jar about 14 ounces or larger to allow room for mixing and thickening.
- The pudding thickens within 30 minutes but benefits from overnight refrigeration for best texture.
- Frozen fruit additions thaw during chilling and add natural sweetness and texture.
- Stir before serving; add more liquid or sweetener as needed to achieve desired consistency.
- Store prepared pudding in the refrigerator for up to several days for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 251mg | 10% |
| Potassium | 192mg | 4% |
| Fiber | 13g | 52% |
| Sugar | 12g | 24% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 474mg | 47% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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