Chia Seed Pudding

Nita Sharda, Carrots and CakeOh, hello! Welcome back – I hope you enjoyed learning about whole grains on our last post. We’re going to take a break from nutrition education and share this uber simple recipe with ya’ll. You’ve previously seen me use and talk about the health benefits of chia seeds, like when I showcased my version of a 5 Ingridient Berry Sauce. When I heard my food friends talk about chia seed pudding, I was totally hooked and needed to give it a try.

Here’s what I love in particular about this recipe:

  • calls for only 5 ingridients
  • offers up 10 grams of fibre
  • source of calcium
  • source of protein
  • allows for customization
  • naturally gluten free
  • no cooking, just stirring

Nita Sharda, Carrots and CakeOkay, I think you’re sold.

5.0 from 1 reviews
Chia Seed Pudding
 
Prep time
Total time
 
Serves: 2 - 3
Ingredients
  • ⅓ cup chia seeds (black or white)
  • 1½ cups milk (dairy or dairy free)
  • 2 tbsp runny honey or maple syrup
  • 1 tsp vanilla extra
  • ½ tsp cinnamon
Instructions
  1. Place all ingredients into a bowl. Mix very, very, very well and cover with saran wrap.
  2. Place bowl into the fridge for thirty minutes. Stir again.
  3. Return back to the fridge for at least another 2 - 3 hours. The result is a thick pudding similar to rice pudding.
  4. Top with additional fruit if you wish. I love it with tart raspberries, mango or kiwi.

Nita Sharda, Carrots and Cake
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.

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                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

Comments

  1. Deb says

    I love chia pudding. We are living at IIT Bombay and I make it everyday.
    Coconut milk, mashed bananas, chia seeds and black raisins….delicious.
    I put it all in a container and put it in the frig overnight. No stirring.
    Bran a spoon and enjoy!

    • nshardansharda says

      Hey Linda! Thanks for stopping by – at first the seeds sort of creeped me out. Now they are totally familiar and I love the mouth feel of this pudding!

      • Anna says

        Are the seeds crunchy or chewy after being in the fridge for a while?

        (I have a hard time w/tiny crunchy seeds but this looks delicious!)

        • nshardansharda says

          There is a wee bit of a crunchy, but I wouldn’t say chewy! When you say chew I’m thinking of something meaty and this definitely isn’t like it! It’s similar to a rice or tapioca pudding.

  2. Olivia says

    My pudding has been resting in the fridge fr over 3 hours and I hasn’t really thickened up. Should I add more seeds?

    • nshardansharda says

      Hi Olivia, I’d keep it there for a few more hours. With this ratio it should thicken up nicely! If not, then add more chia seeds 1 tbsp at a time.

  3. Ashley says

    Can you let it chill in the fridge over-night or make these a few day in advance in jars? Also, do you store your chia in fridge or just in sealed container?

    • nshardansharda says

      Hi Ashley! I keep my whole chia seeds in an air tight jar, tucked in a dark place in my pantry. And you can totally let it hangout over night and for a few days. It might thicken over time, but you can add more liquid at the time of eating.

  4. Jo says

    Hi Nita,

    Do you have the calories for this recipe and the serving size? I made it last night for the first time and it seems like a lot for 2-3 serves. I’m not sure how much I should eat as one portion. I would really appreciate your feedback.

    Thanks

    • nshardansharda says

      Sure thing! Based on three servings, it’s about 180calories (using 1% dairy milk), 7 grams of fibre, 7 grams of protein and 23 grams of carbohydrates!

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