If you were a 90s kid you likely remember the Chia pets they used to sell at Toys ‘R Us, and the ad had the song “ch ch ch chia” – well turns out chia seeds work for more than fake pet toys, they make a great dessert or even a breakfast! The beauty of chia seed pudding is that once you have the proportion of seed to liquid down, the flavor profiles and combinations are virtually endless! We’ve tried this a bunch of different ways, but for the perfect pudding ratio use 4 tbsp chia seeds to 1 cup liquid. Our version below is naturally sweetened making it the perfect healthy no sugar added pick me up!
Variations that we have used that we love:
- Chocolate milk for a chocolate chia seed pudding
- PB2 powder mixed with milk
- A splash of vanilla and our chai spice blend
Tips & Tricks
- Use a proportion of 4 tbsp chia seed to 1 cup liquid, if you are using a liquid sweetener like we did with the mango puree, make sure the combined volume of liquid is 1 cup.
- If you would like to use a sweetener, use maple syrup, since it is thinner than honey it will mix better with the milk.
- To get a smoother consistency, you can blend the mixture after refrigeration.
- For best results, refrigerate overnight.
- Prep time: 6-8 hours
- Cook time: None
- Yield: 2 servings
- 4 tbsp dry chia seed
- 1/2 cup mango puree
- 1/2 cup milk of choice (can use coconut or nut-based)
- Fresh fruits of choice
- Stir mango puree into milk until combined – you can use a tinned version or blend frozen mango until smooth.
- Stir in chia seeds until mixed well.
- Store in a mason jar or container of choice in refrigerator for at least 2 hours, but preferably overnight.
- Stir well before serving with your favorite fruits.