Chia Pudding Recipe | How To Make Chia Pudding (3 Delicious Variations)
Kickstart your day with this creamy, delicious, and protein-packed, overnight chia seed pudding. It makes for an ideal breakfast during these hot summer days or a great grab-and-go breakfast on the run. Or simply enjoy some to satiate those 3 pm hunger pangs!
Servings 5 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Basic Chia Seed Pudding
- 1 cup canned unsweetened light coconut milk / your choice of plant-based milk or cow's milk
- 1/4 cup chia seeds
- 1 to 2 tbsp maple syrup or sweetener of choice, as required
- 1/2 tsp vanilla extract, optional
- Mixed berries and toasted coconut flakes, for garnishing
Mango Chia Seed Pudding
- 1/4 cup milk of choice
- 1/4 cup mango pulp or mango pieces + few tbsp more for topping the pudding
- 2 tbsp chia seeds
- 1/2 to 1 tbsp maple syrup or sweetener of choice, as required
- 1/4 tsp vanilla extract
- few mango pieces, for garnishing
Chocolate Chia Seed Pudding
- 1/2 cup milk of choice
- 2 tsp cocoa powder
- 2 tbsp chia seeds
- 1 tbsp maple syrup or sweetener of choice, adjust as per desired sweetness
- 1/4 tsp vanilla extract
- blueberries and chocolate shavings, for garnishing
Strawberry Chia Seed Pudding
- 1/4 cup milk of choice
- 1/4 cup chopped strawberries
- 2 tbsp chia seeds
- 1/2 to 1 tbsp maple syrup or sweetener of choice, as required
- 1/4 tsp vanilla extract or strawberry extract
- few chopped strawberries, for garnishing
Instructions
Basic Chia Seed Pudding
- In a sufficiently big bowl, add milk, chia seeds, maple syrup and vanilla extract.
- Mix it well. Cover and refrigerate overnight or 4-6 hours.
- By morning, the seeds will swell, and create a nice, creamy, pudding. Enjoy coconut milk chia pudding as such or top with desired fruits, nut, fruit puree, spices, etc. You could also serve it as a coconut chia bowl and top it whatever you like.
For Mango Chia Seed Pudding
- In a medium-sized bowl, add milk, mango pulp, maple syrup, and vanilla extract {If you are using mango pieces, blend it with milk. Measure it out, it should be about 1/2 cup, if not adjust it with more milk}. Add chia seeds, mix it well.
- Cover and refrigerate overnight or 4-6 hours.
- Transfer to serving bowl or glass, top with more mango pulp and mango pieces.
For Chocolate Chia Seed Pudding
- In a medium-sized bowl, add cocoa powder and maple syrup. Mix it well.
- Then add milk and vanilla extract. Mix well.
- Add chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours. Transfer to serving bowls, garnish with blueberries and chocolate gratings.
For Strawberry Chia Seed Pudding
- Blend the milk with strawberries. Measure it out, it should be about 1/2 cup, if not adjust it with more milk.
- Transfer to a bowl. Add maple syrup and vanilla or strawberry extract, and chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours.
- Transfer to serving bowls, garnish with chopped strawberries.
Notes
1. For a single serving chia pudding, halve the recipe of the basic chia seed pudding.
2. If you feel the pudding is too thick, stir in 1 to 2 tbsp of milk or water to adjust the consistency.
2. Soaked chia seeds can be refrigerated for up to 4 to 5 days.