Chia Seed Pudding Recipe
Creamy, lightly sweet chia seed pudding made with milk, chia seeds, maple syrup and a pinch of salt, chilled until thick and spoonable.
Contains: Milk
This recipe contains milk. Check the labels of any optional toppings you add if you are cooking for someone with allergies.
WHY IT WORKS
Why This Recipe Works
01
Four Simple Ingredients
Milk, chia seeds, maple syrup and a pinch of salt make a creamy, lightly sweet pudding without extra flavorings.
02
Whisk Twice
Whisking once when the chia goes in and again after a short rest helps distribute the seeds evenly and prevents clumps.
03
Chill Until Thick
A four-hour chill gives the chia time to absorb the milk and turn the mixture into a thick, spoonable pudding.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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In a medium mixing bowl, whisk together the milk, maple syrup and salt until the maple syrup is evenly dispersed.
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Add the chia seeds and whisk thoroughly. Let the mixture stand for 5 minutes, then whisk again to break up any clusters and redistribute seeds that have settled.
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Divide the mixture among 4 small jars or dessert glasses, cover and refrigerate for at least 4 hours, or overnight, until thick and spoonable.
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Stir before serving. If the pudding is thicker than you prefer, stir in a small splash of milk at a time until it reaches your preferred consistency.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Prepare and portion the pudding up to 4 days ahead. Keep it covered in the refrigerator and stir before serving; loosen with a splash of milk if it has thickened more than you prefer.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Vegan
Change the following ingredient:
Replace2 US cups whole milk
With2 US cups unsweetened neutral plant milk
Replace480 millilitres (ml) whole milk
With480 millilitres (ml) unsweetened neutral plant milk
Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.
Make It Dairy-Free
Change the following ingredient:
Replace2 US cups whole milk
With2 US cups unsweetened neutral plant milk
Replace480 millilitres (ml) whole milk
With480 millilitres (ml) unsweetened neutral plant milk
Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Whole milk gives this classic version a creamy base without needing cream. Chia seeds continue thickening as they hydrate, so the pudding will be firmer after an overnight chill than after four hours.
Useful Substitutions
Honey can replace the maple syrup in the same quantity if preferred. Lower-fat dairy milk can replace whole milk, although the finished pudding will taste a little lighter and may be slightly less creamy.
INGREDIENT QUALITY
Quality Note
Whisk the pudding again after 5 minutes, before chilling. This breaks up early chia-seed clusters and gives a more even, creamy texture.
SPEND LESS
Cost-Saving Tip
If you use chia seeds regularly, a larger resealable bag can be more economical than small packets. Store the seeds airtight in a cool, dry place.
PUDDING TIPS
Tips
Whisk Before and After Resting
Whisk thoroughly when you add the chia seeds, then whisk again after 5 minutes. The second whisk breaks up seed clusters before the pudding sets.
Whisk Twice
Give the pudding at least 4 hours in the refrigerator. It will continue to thicken if left overnight.
Adjust After Chilling
If the pudding is thicker than you like, stir in a small splash of milk at a time until it reaches the consistency you want.
Portion Before Refrigerating
Dividing the mixture into individual jars or dessert glasses before chilling makes it easy to serve straight from the refrigerator.
MAKE IT LAST
Storing & Freezing
Storing
Keep the chia seed pudding covered in the refrigerator and use it within 4 days. Stir before serving if the surface has become slightly firmer.
Freezing
Freeze individual portions in airtight, freezer-safe containers for up to 1 month. Leave a little headspace because the mixture may expand slightly.
Thawing
Thaw frozen chia seed pudding overnight in the refrigerator, then stir well before serving. Add a splash of milk if the texture is thicker than you prefer.
After Chilling
The pudding naturally thickens as it sits. For the creamiest texture, stir it before serving and loosen it with a little milk only if needed.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Chia Seed Pudding FAQs
How long does chia seed pudding need to chill?
Chill it for at least 4 hours so the chia seeds can fully hydrate and thicken the milk. An overnight chill also works and usually produces a slightly firmer pudding.
Why is my chia seed pudding clumpy?
Clumps usually form when the seeds settle together before they have absorbed enough liquid. Whisk well when adding the chia, wait 5 minutes, then whisk again before refrigerating.
What is a good chia-seed-to-milk ratio?
This recipe uses 1/4 US cup chia seeds for each 1 US cup milk. That produces a thick but spoonable pudding after chilling.
Can I use honey instead of maple syrup?
Yes. Use the same quantity of honey for a slightly different sweetness and flavor. The base recipe uses maple syrup because it dissolves easily into cold milk.
Can I make chia seed pudding ahead of time?
Yes. Chia seed pudding is well suited to making ahead. Keep it covered in the refrigerator and use it within 4 days, stirring before serving.
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