PrintChia Seed Pudding Recipe
Looking for a quick and nutritious recipe that works as both a breakfast and dessert? This Chia Seed Pudding is a versatile dish that’s as healthy as it is delicious. Packed with fiber, omega-3 fatty acids, and antioxidants, it’s a guilt-free treat you can prepare in minutes. The combination of creamy almond milk, sweet honey, and the crunch of coconut flakes and fresh berries makes it irresistible. Whether you’re meal-prepping for the week or indulging in a light dessert, this recipe is a must-try!
- Prep Time: 5 minutes
- Cook Time: Chill Time: 8 hours (overnight)
- Total Time: 8 hours 5 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Mixing and Blending
- Cuisine: International
Ingredients
- Chia Seeds: 50 g (about 3 tbsp)
- Almond Milk: 280 ml (1 cup)
- Honey: 1 tsp (or maple syrup for a vegan option)
- Coconut Flakes: 3 tbsp
- Berries: 1 handful (e.g., blueberries, raspberries, or strawberries)
- Salt: A pinch
Instructions
Step 1: Combine Ingredients
- In a medium-sized bowl or jar, add the chia seeds. Pour in the almond milk and mix well to prevent clumping.
- Add a pinch of salt and the honey (or maple syrup). Stir thoroughly until combined.
Step 2: Chill Overnight
- Cover the bowl or jar with plastic wrap or a lid.
- Place in the refrigerator and let it sit overnight (at least 8 hours) to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
Step 3: Assemble & Serve
- Once set, give the pudding a quick stir to ensure an even texture.
- Divide the pudding into serving jars or bowls.
- Top with coconut flakes and fresh berries for added flavor and texture.
- Serve immediately or store in the fridge until ready to eat.
Notes
Ingredient Substitutions:
- Use coconut milk instead of almond milk for a richer flavor.
- Replace honey with agave nectar or stevia for alternative sweeteners.
Storage & Reheating Instructions:
- Store prepared chia pudding in an airtight container in the refrigerator for up to 4 days.
- No reheating needed—serve cold!
Pro Tips & Techniques:
- Stir the mixture after about 10 minutes of chilling to prevent clumps from forming.
- Use unsweetened almond milk to control sweetness levels.
Troubleshooting & Common Mistakes:
- If your pudding is too runny, add an extra tablespoon of chia seeds and let it sit for another hour.
- Avoid adding too much liquid; stick to the recommended ratio for best results.
Variations & Dietary Adaptations:
- Vegan: Use maple syrup or agave nectar instead of honey.
- Keto-Friendly: Replace honey with erythritol or monk fruit sweetener.
Serving Suggestions:
Pair this pudding with:
- A drizzle of nut butter for added protein.
- Granola or crushed nuts for extra crunch.
Nutrition
- Serving Size: Per Serving
- Calories: ~180 kcal
- Sugar: ~8 g
- Sodium: ~50 mg
- Fat: ~9 g
- Saturated Fat: ~4 g
- Carbohydrates: ~20 g
- Fiber: ~7 g
- Protein: ~5 g
- Cholesterol: 0 mg
Find it online: https://whiskfeast.com/chia-seed-pudding-recipe/
