Chia Seed Pudding Recipe (2024)

Here is my recipe1/2 cup chia seeds2 cups of milk1 tsp of vanillaWhisk, let it sit, whisk 10-15 minutes later. Let it sit overnight and stir it again the next morning. Maybe add some strawberries or cocoa powder. It is fairly low calorie and high in fiber. You don't need to add sweeteners.

WAY too many 'rules' here. Been making Chia pudding for years. Simply add 1/3 C chia seeds to each C of liquid. Coconut Milk is quite heavy in fat so be aware! T'Joe's has MANY varieties of fruit juice that you can choose from depending on fruit you are using. Any fruit juice works depending on amount of sweetness (and calories) you want! Any 'milk' will also work, whisk in some coco powder to taste if using the black chia esp. so you don't end up with 'grey' pudding. Frozen fruit works!

This was fantastic! I improvised a little since I didn’t have almond milk or dried apricots or passion fruit nectar (I used oat milk, dried mango, and guava nectar) and it still turned out lovely. I get the impression it’ll work with most substitutions. One thing: I didn’t add any of the added sugar, and it turned out perfectly sweet (I was nervous about over sweetening it, and I figured I could always just sweeten it later if needed). The mango and nectar was perfectly sufficient

I really like this recipe, and it provides a good starting point for some improvising. The last round, I made the apricot sauce with dried strawberries instead, and thought it was just as good if not better. I think the key to chia seed pudding is lots of delicious toppings to give a good flavor to the slightly-odd-looking seeds. This recipe definitely accomplishes that goal.

Used half the sugar in the chia, none for the apricots. Was plenty sweet and quite tasty.

Can you please provide nutritional data for this recipe?

The first time I had this at a restaurant, I immediately loved it and wanted to make it. I skipped the whole apricot thing – way too much effort when strawberries or another fruit and a spoonful of granola will do. I added some vanilla extract to the Chia and used regular milk along with the coconut milk, in imprecise ratios. I made it the night before and added a little milk to thin it in the morning. It’s a nice change from morning yogurt.

Step 3 is the key. I like the simple and easy shake-it method of preparing the chia pudding. I used rolled oats in place of kasha during the soaking. Then drizzled on top some leftover coconut cream and cinnamon sugar. Very tasty! Easy to modify with whatever fruits and nuts you have on hand.

So delicious. Once in the past I had tried chia seed pudding and not cared for it. But the combined flavors and textures of this recipe turn the essentially flavorless and strangely textured swollen seeds into a delicious treat. I used all the suggested accompaniments, including toasted kasha, which added a nice crunch. I agree with Ms. Clark that the pudding would make a good dessert--served layered in a parfait glass and with or without additional sweetening.

I used mango juice. Taste was great and color matched the apricots. Skip the kasha/buckwheat. It adds a weird aftertaste. I also chopped and simmered all of my apricots for the syrup to keep from dirtying up another bowl. Don't skimp on the toppings. the nuts added needed crunch and the coconut another hint of sweetness.

Finding passion nectar was challenging. I eventually settled for POG (a 100% juice version). Using only a third of a can of coconut milk seemed an invitation to waste the rest, so I used it all and used whole milk for the remaining 1 c. liquid. The coco milk I use is very creamy and sweet, so I didn't add any sugar to the pudding and just a teaspoon of monkfruit crystals in the apricot sauce. It came out very rich, sweet and coconutty. Kids approved. Next time, more will make twice the sauce.

Too much, Ralph. Chia will set a pudding with a 4:1 ratio (liquid:seed.) Don't ruin all is nutritional goodness with sugar! Whisk in some aromatics (cardamon or dried ginger) sprinkle with some monk fruit sweetner (if necessary) then chill. The nutritonal benefits are outstanding. Get all that sugar and fructose out of there.

Revisited this recipe after many years, looking for a more nutritious breakfast option. Made with a full can of coconut milk, a cup of almond milk, and a cup of passion fruit juice, mixed everything up the night before and then had with fresh mango the next morning. The higher amount of coconut milk really improved on it, even my (pretty picky) 2 year old thought this "seed pudding" was great!

So delicious! I didn’t use the kasha and didn’t have all the toppings. Wish I had just used all the apricots for the sauce as I only had half the amount necessary. For some reason I’ve tried and failed to make chia seed pudding in the past but this turned out pretty perfect. Used canned coconut milk so there are definitely some chunks in the pudding but I didn’t mind. Added some vanilla and topped with extra salt and a little bit of honey. Yummmm

I used Trader Joe's dried apricots, pineapple juice and lime juice. I couldn't find passion fruit or pear juice. Replaced the lemon with lime juice. Nicely sour with a tiny bit of sweet. No buckwheat groats available so using basic granola. It's an easy way to bump up the breakfast routine.

This is really good, and may make me a breakfast eater! I didn’t make it as written but just added chia seeds, almond milk, coconut milk, cocoa powder, strawberries and mandarin orange segments. It doesn’t need any sweetener and the chocolate and orange combo was delicious. I’m very happy to have found this recipe.

For my base I use:1/3 c Chia seeds1 Over-ripe banana, mashed (plenty sweet without adding anything else)1c liquid (to start, can add more later if needed) - Coconut milk, almond milk, maybe a little cold coffee or espressoThen I can add one or two of these: coconut, sliced (nicely ripe) banana, peanut butter powder (unsweetened), whole or mashed blueberries, sliced or mashed strawberries...or anything else I have around that sounds good.

I find mt chia seeds in a dedicated litte electric coffee grinder making them more digestible.

Too much, Ralph. Chia will set a pudding with a 4:1 ratio (liquid:seed.) Don't ruin all is nutritional goodness with sugar! Whisk in some aromatics (cardamon or dried ginger) sprinkle with some monk fruit sweetner (if necessary) then chill. The nutritonal benefits are outstanding. Get all that sugar and fructose out of there.

I didn’t have the fruit juices suggested on hand, but coconut water produced a delicious apricot topping. This ratio of liquid makes an excellent chia pudding. I really enjoyed this recipe!

1/2 cup seeds to 2 and 1/2 c liquid did not work for me. I added about 2/3 cup chia to get it to thicken in 24 hours

This is my second attempt at making Chia Pudding. This recipe looked close to a Chia Parfait available at my local gourmet food shop, but I am loathe to spend $10 for a 6 oz parfait even if it tastes great. This pudding didn't work for me - followed instructions except I used a whisk instead of a shaker - it never gelled, even after an overnight in the fridge. The resulting slurry tasted pretty awful, so down the drain it went. Any ideas of what went wrong?

I added a teaspoon of rosewater and some cinnamon to the pudding - delicious!Used honey instead of sugar, just have to make sure it dissolves.

Love chia pudding and keep it simple and sweet with no sugar. Always vanilla. I often mash 1/2 banana in with the base. Sometimes I’ll let a frozen banana thaw a little- easy to mash with sweet flavor. I add dried blueberries and cherries and by the next day they are plump and sweet. I always add some walnuts, pecans, pumpkin seeds or almonds - try with almond extract instead of vanilla. My favorite fruit to use is ripe nectarines. I have occasionally added a few spoonfuls of Noosa yogurt - yum!

Is the coconut milk here from a can (which is thicker) or the milk alternative version in cartons that is lighter/thinner?

So delicious! I didn’t use the kasha and didn’t have all the toppings. Wish I had just used all the apricots for the sauce as I only had half the amount necessary. For some reason I’ve tried and failed to make chia seed pudding in the past but this turned out pretty perfect. Used canned coconut milk so there are definitely some chunks in the pudding but I didn’t mind. Added some vanilla and topped with extra salt and a little bit of honey. Yummmm

Hello. My guest cannot eat dried apricots, so I used what she requested: dried cherries. Rather than sugar in the milk/chia mixture, I used honey. Oat milk is my favored non-dairy milk, so I used that. And, I added about 1/8 t. of vanilla extract. Coconut milk must be warm enough to liquify, so one may have to scoop it from its can and heat it a bit before mixing it in.

I skipped apricot topping but the pudding was very delicious on its own.

How many servings does this make?