Chia Pudding Recipe

Combine wet ingredients

In a medium mixing bowl or a large measuring cup, whisk together 2 cups milk, 1/4 cup Greek yogurt (if using), 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt until smooth and uniform.

Add chia seeds

Stir in 1/4 cup chia seeds until they are evenly suspended in the liquid. Let the mixture sit for 2 minutes, then stir again to break up any clumps so the seeds don’t sink or form lumps.

Initial rest and stir

Cover the bowl or transfer to an airtight container and place in the refrigerator. After 10–15 minutes, remove and stir or whisk vigorously to redistribute seeds. This helps ensure an even gel and prevents clumping.

Chill to set

Return to the refrigerator and chill for at least 2 hours, preferably 4 hours or overnight, until the pudding has thickened to a spoonable consistency. For a thicker texture, chill overnight.

Adjust sweetness and texture

After chilling, taste the pudding. If you prefer it sweeter, stir in additional maple syrup or honey to taste. If too thick, whisk in 1–2 tablespoons milk at a time until desired consistency is reached.

Portion the set chia pudding into 4 serving glasses or jars (about 1/2 cup pudding per serving, depending on desired portion).

Top each serving with a mix of fresh berries, sliced banana, toasted sliced almonds, and a sprinkle of shredded coconut as desired. Drizzle extra maple syrup or honey on top if you like it sweeter.

Serve immediately or keep refrigerated for up to 3 days. If storing, keep toppings separate and add just before serving to maintain texture.