Creamy Chia Seed Pudding
Chia pudding is one of those quiet heroes in a gluten-free kitchen. It doesn’t try too hard, but it always delivers. The texture is creamy with just a little bit of bite, and it pairs beautifully with whatever fruit or toppings you have available.
Ingredients
- 2 tablespoons chia seeds
- 1/2 cup milk dairy or non-dairy like almond, coconut, or oat
- 1-2 teaspoons maple syrup or honey to taste
- 1/2 teaspoon vanilla extract
Instructions
- In a small jar or bowl, whisk together the milk, maple syrup, vanilla, and salt. Once combined, stir in the chia seeds, making sure they’re evenly distributed.
- Let the mixture sit for about 5 minutes, then give it another good stir. This step makes all the difference—it keeps the chia seeds from clumping together and gives you that smooth, pudding-like texture.
- Cover and place in the refrigerator for at least 2–4 hours, though overnight is best if you have the time.
- When you’re ready to serve, give it a stir. If it’s thicker than you like, just add a splash of milk to loosen it up.
- Add any add-ins or toppings you wish. I enjoy adding fresh fruit.
If after a few hours your pudding doesn't seem to be thickening, mix in 1/2 tsp more chia seeds. Let chill for a few more hours. You can always add more later if needed. Depending on your milk, thickness will vary. Non-dairy milks tend to be less thick.