This Chia Pudding is a nice way to start of the day for breakfast or as a delicious snack and it can easily be made to be vegan and gluten free. Customize it with your favorite berries and sweeten with maple syrup. (vegan option, paleo, gluten free, keto friendly)
Hi Everyone, Chia pudding is awesome. I love it, it’s my new go-to snack. It’s great because you can pretty much flavor it however you want to, with whatever berries or fruit is in season or your favorite sweetener or herbs.
It’s essentially chia seeds in milk – either regular milk (I use whole) or non-dairy and you stir the seeds in and leave it to chill in the refrigerator 2 hours or overnight and viola! You have luscious chia pudding ready to go!
You can make it in a big 32 ounce (2 1/2 cup) mason jar or smaller jars if you want. I made it in a large jar and then portioned it out into smaller jars (those are actually baby food jars that I saved to reuse!) shown in the photos to make individual snacks for grabbing on the go.
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Ingredients for Chia Pudding
- 6 tablespoons chia seeds (dry)
- 2 cups milk, you can use dairy or a non dairy milk like almond milk, soy, cashew or coconut milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon pure maple syrup, honey or other desired sweetener, plus more for optional topping
- seasonal berries or fruit for mixing in, or topping (optional)
- cinnamon or spice mix, for topping (optional)
- Cocoa Cinnamon Sugar Spice Mixture or Cinnamon Sugar Mixture
Helpful Kitchen Tools for Chia Pudding
- 32 ounce mason jar with lid
- measuring spoons
- wet measure
- spoon for stirring
- cutting board (for optional fruit/berries)
- chef’s knife (for cutting optional fruit)
Having healthier snacks like chia pudding really helped me with my health goals since I’ve been losing my pregnancy weight these last 8 months since my son was born.
I would rather reach for something like this which will make my stomach feel full and is more nutritious than a bag of chips (and I love chips too but this is better!).
Chia Seeds Health Benefits
According to Medical News Today (source),
They are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. Omega-3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attack and stroke.
I always seed to have an abundance of chia seeds in my pantry shelf and making chia pudding is the perfect way to use them up!
It happens to be strawberry season, here in New Jersey, as I write this, and chia pudding is the perfect backdrop to any fruit or berry.
Let me know in the comments below if you try this recipe and what you pair it with!
This Chia Pudding is a nice way to start of the day for breakfast or as a delicious snack and it can easily be made to be vegan and gluten free. Customize it with your favorite berries and sweeten with maple syrup. (makes 2 cups)
- 6 tablespoons chia seeds dry
- 2 cups milk or same amount non dairy milk like almond, soy, cashew or coconut
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup optional, or honey or preferred sweetener
- seasonal berries or fruit optional
- cinnamon or spice mix for topping optional, amount to taste, "Cocoa Cinnamon Sugar Spice Mixture" or "Cinnamon Sugar Mixture", search on LLS
In a medium bowl or 32 ounce (2 1/2 cup) mason jar (with lid), mix 2 cups milk (or same amount non dairy milk) with chia seeds, pure vanilla extract, cover and let sit in the refrigerator for 5 minutes. After 5 minutes, take out and stir or just shake it if it's in a mason jar, then allow to sit for 1-2 hours or overnight.
When it's done setting up in the refrigerator, divide into portions and serve with optional fruit, berries, maple syrup or sweetener of choice. Enjoy!
This recipe is inspired by Basic Chia Seed Pudding from EatingBirdFood.com