Chia Pudding

Low calorie, delicious, and too easy to pass up – Chia Pudding! If you’re looking for healthier ways to enjoy sweets, looking for more plant-based recipes, trying to use up that package of chia seeds that’s been haunting your pantry for months, this is the perfect treat for you. Made with just two steps and four ingredients, this healthy dessert is a shoo-in for your weekly meal prep.

Who else has a nagging sweet tooth that just won’t let up? In my house, we love to end the night with a sweet treat. Sometimes, however, those indulgences can start to catch up. I had seen chia puddings before but never gave them a try. Could this be the perfect solution to finally come across a healthy dessert that actually tastes good?

I won’t make you wait for the answer. Yes. Yes, it is. It’s now our favorite addition to the weekly rotation! I tried the recipe out with a couple of light toppings that really made this pudding a big hit. The texture, the flavor, the sweetness. Who needs traditional pudding anymore? Not me!

Ingredients

Click “Jump to the Recipe” at the top of the page or keep on scrolling down to the recipe card for ingredient amounts and the full recipe instructions. Below you’ll find some useful tips and tricks to answer any of your questions!

• Chia seeds – White or black.
• Non-dairy milk – I used coconut beverage. Not the type you find in a can! Grab the version in a carton in the refrigerated section of your local grocery store. Use any type of non-dairy milk that you like- almond, cashew, oat; you get the point!
• Honey – I just love the flavor of honey. Want to make yours completely vegan? Use maple syrup or agave.
• Vanilla – Extract. Pure or artificial! Up to you.

So, what are chia seeds?

Ch-ch-ch-chia! These nutritious little seeds can do so much more than grow microgreens on your favorite clay sculpture. Coming from the chia plant (I know, great surprise), these seeds have transitioned from a gag-gift houseplant to a best-seller in health food stores. They have become so popular, in fact, you can find packages of chia seeds in most grocery retailers.

Most chia seeds are black, but you can find white or brown as well. No matter what you have available to you, this recipe will work! Packed with fiber, omega-3 fatty acids, and protein, dessert will be equally nutritious and delicious.

How to make chia pudding

1. Mix: Add all the ingredients to a jar. Seal the lid and shake to combine. Let the mixture sit for 10 minutes, then shake the jar again to work through any lumps.
2. Set: Seal the lid, transfer to the fridge, and let it set for 1-2 hours. If the pudding is too thin, stir in some more chia seeds and let it set for another 20 minutes.

I made some beautiful layered version of this chia pudding for the photos I took. Check the section below for detailed instructions on how to make layered puddings for yourself.

How to make layered chia pudding

The ingredient amounts called for in the recipe card will make one individual chia pudding. Multiply the recipe depending on how many puddings you’d like to make.

1. Whisk the ingredients in a bowl, rather than shaking in the individual jar.
2. Let the mixture thicken for 10 minutes, then whisk to ensure it’s completely smooth. Spoon half of the pudding into a jar, top with your mix-in of choice, then top with the remaining pudding. 
3. Seal the lid, transfer to the fridge, and let it set for 1-2 hours.

“But”, you ask, “how do I make those scrumptious layers?” Here are the three flavors I made:

• Trail Mix – Whisk 1-2 tbsp of cocoa powder into the pudding mixture. Spoon the pudding into the jar until it’s about halfway full. Mix coconut, nuts of your choice, dried cranberries, and chocolate chips together. Sprinkle half of this mixture into the jar. Top with remaining pudding, then remaining trail mix.
• Strawberry banana –
  1. Add frozen strawberries to a pot over medium-high heat. Cook, stirring often, until the strawberries are bubbling, then reduce to medium heat. Cook the sauce down for 10-15 minutes, or until thickened. Let the mixture cool to room temperature.
  2. Fill a jar about halfway with chia pudding. Top with a few tbsp of the strawberry sauce, then a few slices of fresh banana. Top with more chia pudding, and a final layer of strawberry sauce, and sliced bananas.
• Apple pie –
  1. Melt 1-2 tbsp butter in a saucepan. Add 2-3 cups of diced apples, along with 1/4 cup brown sugar, and 1 tsp cinnamon.
  2. Bring the mixture to a bubble over medium-high heat, then reduce to medium. Cook the apples for 15-20 minutes, or until thickened. Let the mixture cool completely to room temperature.
  3. Fill a jar about halfway with chia pudding. Top with a few tbsp of the apple pie filling, then fill with more chia pudding. Finish the jar topped with apple pie filling. Garnish with a cinnamon stick, if you’d like.

Tips for making perfect chia pudding

• This recipe is written for one individual serving, so you can multiply the ingredients to suit exactly as many puddings that you’d like to make.
• Different brands can produce different results. If you find your pudding to be thicker than you’d like, stir in some more milk. If it’s too thin, stir in some more chia seeds.
• Make sure to stir after the first 10 minutes. I found the chia seeds loved to clump up and stick together.
• Not keen on the bubbled texture? Blend the pudding after it has set and thickened for a smoother consistency.

How to store chia pudding

I like to make my chia pudding in jars so that I can seal them with a lid to store. Transfer to the fridge and keep for up to 5 days. If you aren’t using jars, you can use a regular sealable container.

This pudding isn’t ideal for the freezer. Since it’s so easy to make, I suggest mixing it up as you need it and make a few days worth at a time.

Did you love this quick recipe? Try these:

• Peanut Butter Overnight Oats
• No Bake Oatmeal Energy Balls
• Butternut Squash Carrot Soup
• Watermelon and Feta Salad