Chia Recipe

Combine liquids and sweetener

In a medium mixing bowl or large jar with a lid, whisk together the milk, maple syrup (or honey), vanilla extract, and a pinch of salt until the sweetener is fully dissolved.

Add chia seeds

Stir in the chia seeds (and cocoa powder here if making chocolate chia) until evenly distributed. Let the mixture sit for 5 minutes, then stir or shake again to break up any clumps of seeds so they don't sink or form lumps.

Set and thicken

Cover the bowl or close the jar and refrigerate for at least 2 hours, or preferably overnight (6–8 hours). The chia seeds will absorb the liquid and form a thick, spoonable pudding. For a quicker set, let it sit at room temperature for 30–60 minutes, stirring every 10–15 minutes, but refrigeration gives the best texture and safety.

Adjust consistency

If the pudding is too thick after chilling, stir in a tablespoon or two of additional milk until you reach the desired consistency. If too thin, stir in another 1–2 teaspoons of chia seeds and refrigerate for 15–30 minutes to thicken.

Incorporate fruit or yogurt

If using mashed banana or yogurt, whisk or fold them into the chia mixture before refrigerating for a uniform flavor and creamier texture. For fruit compote, spoon a layer into jars or stir some into the pudding after it has set to preserve texture.

Make chocolate chia

For chocolate chia pudding, whisk 1 tablespoon cocoa powder into the milk and sweetener until fully dissolved before adding the chia seeds to prevent lumps.

Spoon the chilled chia pudding into serving bowls or individual jars. Add desired toppings such as fresh fruit, toasted coconut, nuts or granola, and a final drizzle of maple syrup or honey.

Serve immediately or keep refrigerated for up to 4–5 days. Stir before serving if the pudding has separated slightly.