Chia Pudding Recipe

Measure and combine

In a medium mixing bowl or a jar with lid, add 0.5 cup chia seeds and a pinch of salt.

Add liquids and sweetener

Pour 1.75 cups unsweetened almond milk into the bowl or jar. Add 2 tablespoons maple syrup and 1 teaspoon vanilla extract.

Whisk or shake thoroughly

Stir vigorously with a whisk for 20–30 seconds (or seal the jar and shake vigorously for 20–30 seconds) to evenly distribute chia seeds and break up any clumps.

Rest and repeat

Let the mixture sit at room temperature for 5 minutes, then whisk or shake again to prevent seeds from settling and clumping. This ensures an even gel.

Chill

Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight, until the pudding thickens to a spoonable consistency. Stir once more before serving to smooth out texture.

Adjust consistency (if needed)

If too thick, whisk in 1–2 tablespoons of additional milk until desired consistency is reached. If too thin after chilling, add 1–2 tablespoons more chia seeds, stir, and refrigerate 30–60 minutes more.

Swirl in creaminess (optional)

For a creamier pudding, fold 1/2 cup Greek yogurt into the chilled chia pudding until combined, or layer yogurt on top when serving.

Prepare fruit toppings

Wash and pat dry 1 cup mixed berries. Slice 1 banana. If using larger strawberries, quarter them.

Toast nuts (optional)

If using nuts, heat a small dry skillet over medium heat. Add 1/4 cup nuts and toast, stirring, for 2–4 minutes until fragrant and lightly browned. Remove from heat and cool.

Assemble and serve

Spoon chia pudding into serving bowls or jars. Top with prepared berries, sliced banana, 1/4 cup toasted nuts or granola, 1 tablespoon shredded coconut, and a light dusting (1/4 tsp) of cinnamon if desired. Drizzle extra maple syrup to taste if you like it sweeter.

Make-ahead and storage

Store leftover chia pudding in a sealed container in the refrigerator for up to 4–5 days. Store toppings separately (fruit and granola) for best texture. Stir before serving.