A lot of you asked me for the recipe for my chia seed pudding. It’s so incredibly easy to make, and since my kids love it I usually make a batch every few days. Chia seeds are an unprocessed, whole-grain food that can be absorbed by the body as seeds, and they contain healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. They don’t have much of a taste on their own, but they absorb the flavors of whatever they’re soaked in. The consistency of chia seed pudding is similar to tapioca, if slightly wetter. And yes, they are the same seeds used in Chia Pets!
1 cup whole chia seeds (Thrive Market has the best deal by far!)
4 cups unsweetened non-dairy milk (I use coconut, but almond, soy, hemp, rice, etc all work)
1 tablespoon vanilla extract (optional)
Sweetener, to taste (optional)
~In a large mixing bowl, add four cups of non-dairy milk. If you’re going to add the vanilla or sweetener, do it now. I use a large spoonful of raw honey and stir it in the milk until it dissolves.
~Add in the whole chia seeds.
~Immediately stir the milk and seeds to avoid clumping. Mix the seeds and milk until all the seeds are coated with milk.
~Refrigerate for a minimum of three hours (but for best results, chill overnight).
~Spoon out servings into bowls, top with fruit, coconut, etc!
~Makes 4-6 servings.
I made the basic milk/seeds version a lot when I was doing my Whole30. It was a great breakfast with some yummy fruit mixed in. It’s a great alternative that you can make in advance!
Any questions, let me know. Enjoy!
- 1 cup whole chia seeds
- 4 cups unsweetened non-dairy milk (coconut, almond, soy, hemp, rice, etc all work)
- 1 tablespoon vanilla extract (optional)
- Sweetener, to taste (optional)
- Fruit (optional)
- In a large mixing bowl, add four cups of non-dairy milk. If you’re going to add the vanilla or sweetener, do it now. I use a large spoonful of raw honey and stir it in the milk until it dissolves.
- Add in the whole chia seeds.
- Immediately stir the milk and seeds to avoid clumping. Mix the seeds and milk until all the seeds are coated with milk.
- Refrigerate for a minimum of three hours (but for best results, chill overnight).
- Spoon out servings into bowls, top with fruit, coconut, etc!
Becca Masters says:
Could you do with with yoghurt?
Yes! Although I don’t know what the consistency will be like since I’ve never tried it personally!
Random but what’s the name of the font you used on the photos? I love it.
It’s Jenna Sue, you can download it here: http://www.dafont.com/jenna-sue.font. Font fans unite!
Try it warmed slightly. It makes a great warm cereal on cool mornings!
I just warmed it up, per your advice, and you’re right! YUMMMMM
Kitty Deschanel says:
I know you’re working with Thrive, but you might check the bulk bins at your grocery store (the ones where you scoop whatever quantity you want into a bag). Here in Albuquerque, it’s a much less expensive way to buy chia seeds – $4.99/pound!
Wow, that’s a deal! The only place locally I can buy it in bulk is Whole Foods and it’s sooooo pricey. Over $10/pound!
I took your advice and checked our bulk food store, I got chia seeds for $6.99/lb here in Michigan. Thanks. Just made the pudding and will will try it tomorrow morning =)
I tried to make this yumminess a few weeks ago and it didn’t stick together Did you use a special container to keep it sealed better? I just used a plastic rubbermaid container with lid and even though I left it in the fridge overnight, it was all liquidy still. It could just be user error though hahaha
Hmmm…maybe you didn’t use enough chia seeds?
That’s definitely possible! lol I followed a recipe but now I’m going to try yours and hope for better results! Thanks!
@Tricia, that’s typically from not mixing enough. One easy way to mix it is to put it in a mason jar and once the lid is screwed on tightly – shake it like a madwoman. Tip: use the metal screw on lid mason jars come with, the plastic ones leak when shook!
If this happens though it’s easy to remedy, add more seeds stir well (a small whisk is helpful) and put back in the fridge.
Hey, thanks for the tip! I’ll be trying again soon!
I make a chocolate chia pudding that is to die for!
Imma need that recipe!
I have to admit, I kind of rolled my eyes when you mentioned chia seed pudding (what happened to jello chocolate pudding?), but it does sound yummy. How does the “light” coconut milk stack up against regular?
I find it to be a bit less coconutty in flavor, if that makes sense! Plus it is more like the consistency of regular milk.
I can see the problem with the recipe I had used that resulted in a wallpaper paste consistency. I bought a different coconut milk that is solid. It mixed out smooth but then coagulated in the refrigerator. I will definitely try this with coconut milk. Does it matter if it is light or regular? I am assuming you used the no sugar variety given that you tried it with your diet.
I have tried a million different kinds of coconut milk, and I’ve found that it doesn’t matter if it’s light or regular (it’s all about taste). The biggest reason I think yours likely clumped like that was guar gum, which is a natural additive to most coconut milk. It’s what makes the milk thick!
Is it possible you had cream of coconut instead of coconut milk? They both come in cans, but cream of coconut tends to separate out and need to be mixed back together. It’s what us used in piña coladas
Thanks to both of you. Never one to want to waste anything I make I decided to heat up the contents of one of my parfait glasses I had put the mixture in. I heated it on the stove so I could monitor it. I then put the loosened mixture in a bowl, added sliced strawberries on top, and drizzled some maple syrup over that. It was delicious. Next I will buy the TJs that Heather put in the photo. This is a wonderful alternative to oatmeal.
Mel J. says:
Can you use whole milk and also, can 1/2 the recipe. Thanks so much.
You can definitely halve, or even fourth, the recipe. I’ve never tried it with whole milk…if you do, let me know how it turns out!
I noticed you used canned coconut milk…do you know what the difference is there vs. the stuff that comes in cartons? I feel like the cartoned stuff is just a super-thinned out version of the canned stuff? But I’m never sure which to buy! Do you mostly just stick with the canned?
I stick with the canned. I’ve tried so many different kinds and I just prefer the canned kind. I also find that the stuff in cans doesn’t have as many additives (the kind I used above, for example, is simply coconut and water).
What is the texture like? i’m not gonna lie: the thought/sight of seeds in pudding is enough right there to make me vom. I am a texture eater to the MAX, and I’m pretty sure this would freak me out. I’m hoping I’m wrong, ’cause i need easy healthy snacks!
It’s definitely got a texture…if you can stomach the texture of tapioca or boba, you can handle this. But if not, definitely stay away!
I’ll probably pass– I haven’t tried either of those things for that exact reason. Oh well.
OK, I shoulda waited for this post (specifically the picture) to try making this. I Googled after you mentioned it the other day, because I love all kinds of puddings, and found a recipe, but I foolishly bought coconut milk from the milk section. And now I’m eating a bowlful of globby tastelessness. And it doesn’t taste like coconut at all, which is what appealed to me so much. I will try again after my next run to the grocery store.
I make this all the time, but use almond milk. I also add some cocoa powder and some Stevia (drops or packet) and it tastes chocolatey and delicious!
Yummy, I was going to ask you for this! It looks delicious and I’m a huge Chia fan. Would it be easy for you to make this a printable? If not, no worries, but I’d love a clean print to put in my recipe binder.
Not a problem at all! I added the printable at the bottom, if that doesn’t work, let me know.
Worked perfect, thanks so much! I can’t wait to try it out!
I’ve only tried chia a couple of ways, but my favorite was the seeds soaked in cranberry juice (the original recipe called for pomegranate juice, but I had cranberry on hand) then chilled. Served parfait-style with greek yogurt and pomegranate seeds. It was so good!
I need to try this!
Yum. Pinning now.
This looks so good. I love tapioca but not how fattening it is. Out of curiosity, having only planted Chia seeds for my cats to eat, are they fattening or just filling? I am not big on breakfasts but this looks like something I could really get into!
I love that the recipe says this is Breakfast or dessert =)
Make my own almond milk and add some cocoa and a little maple syrup – yummy! Also make ut in mason jars!
I’ve been meaning to thank you for sharing this recipe, I made it for my family not long after you posted it and it has been a staple since! We absolutely love it and I don’t think I ever would have gotten my daughter to try it if she didn’t know that Annie loved it. Thank you!