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Glass jar of creamy chia seed pudding topped with berries and granola

Chia Seed Pudding

A five ingredient, no cook chia pudding that sets thick and creamy overnight once you catch the second stir most recipes skip.
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Prep Time 5 minutes
Refrigerate 4 hours
Total Time 4 hours 5 minutes
Servings: 4
Course: Breakfast, Dessert
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 6 tablespoons 70 g chia seeds
  • 2 cups 480 ml unsweetened almond milk
  • 3 tablespoons 45 ml maple syrup
  • 1 teaspoon 5 ml vanilla extract
  • 1/8 teaspoon fine salt

Method
 

  1. Whisk the almond milk, maple syrup, vanilla, and salt together in a bowl.
  2. Add the chia seeds and whisk hard for 30 seconds.
  3. Let the mixture sit for 5 to 10 minutes.
  4. Whisk again to break up any clumps before the gel sets.
  5. Portion into jars, cover, and refrigerate at least 4 hours or overnight.
  6. Stir once more before serving and top as desired.

Notes

Use a 3 tablespoon chia to 1 cup liquid ratio if scaling the batch up or down.
Salt is easy to skip but noticeably changes how sweet the pudding tastes.
Built for make ahead; mix it up to 4 days before you plan to eat it.
Storage Notes:
Keeps covered in the fridge for up to 4 days.
Freezes in airtight containers for up to 2 months; texture turns slightly grainier after thawing.
Stir before eating if any liquid has separated on top.