I have to admit, I can’t wait to see some food trends, even the healthy ones, come to an end. I felt this way about chia pudding for, oh, about three years… but it’s all over now. I’ve joined the chia seed pudding club, and I’m in love.
My chia relationship was an unfair one from the start. At first, I judged chia seeds because I thought those little gray balls just looked funny. Then came all of those gorgeous chia bowls floating around the internet, and they made me almost want to try chia, but not quite. Earlier this year I gave in, but I still didn’t “get” it.
Fast forward to now – I’m a better, wiser chia maker – and I’m here to share a few simple tips, in case you’ve been on the fence about it like I have. Of course if you’re already a believer, you can just scroll down to the recipe!
Chia pudding tips:
- First things first – the milk. I used Almond Breeze’s Cashewmilk but you can use regular almond milk or coconut milk if you like.
- It doesn’t set like actual pudding. I make mine in a big jar and then scoop it into bowls as I’m ready to eat. Err on the side of too many chia seeds, because you can always thin it out as you serve it up.
- Mix everything together, let it chill for about 30 minutes, mix it again, and let it chill for the remaining time (overnight for best results).
- Add flavor and texture until it tastes good to you. At the bare minimum, I stir in maple syrup, a pinch of cinnamon, and a pinch of salt. After it sets, I pile on the toppings (and more maple syrup – yum). It’s citrus season, so this time I mixed in Meyer lemon juice and topped my bowl with clementine slices.
Chia Pudding Variations
Chia pudding is a blank canvas, here are some ways you could change it up!
- Vary your fruit topping by season. In the spring, use macerated strawberries. In the summer try cherries or peaches. In the fall, stewed apples (from this recipe) would be delicious, and in the winter, top your chia pudding with ripe pear.
- Use a variety of nuts or seeds, or sprinkle granola on top.
- Add a scoop of nut butter and a few chocolate chips to make a more decadent chia pudding.
- ¼ cup chia seeds
- 1½ cups cashew milk, almond milk, or coconut milk
- 1 tablespoon maple syrup, more for serving
- ¼ teaspoon cinnamon
- pinch of sea salt
- ½ tablespoon Meyer lemon juice or orange juice, optional
- lemon zest or a few drops of lemon oil, optional
- seasonal fruit and/or chopped nuts, for topping
- In a large jar or bowl, stir together the chia seeds, milk, maple syrup, cinnamon, salt, lemon juice, and lemon zest, if using.
- Chill covered for 30 minutes, then stir again, incorporating the chia seeds that have sunk to the bottom. Chill for about 6 hours, or overnight, until the chia pudding is thick. If it gets too thick, stir in a little more milk to reach your desired consistency.
- To serve, scoop chia pudding into bowls and top with fruit, nuts, and maple syrup, as desired.