Chia Pudding
Quick answer
- Total time
- 550 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Chia seeds soak up unsweetened almond milk and swell into a soft, spoonable gel, lightly flavored with maple and cinnamon.
Read more
There is no cooking, but the nine-hour chill means breakfast starts the evening before. Blueberries go on only at serving so their water stays out of the pudding.
Ingredients
Instructions
- 1
Whisk the almond milk, chia, maple syrup and cinnamon in a roomy lidded container, reaching the seeds at the bottom.
- 2
Refrigerate covered for one hour.
Scrape the base and corners with a spoon, separate every cluster, and cover again.
- 3
Chill for another eight hours.
Check that the seeds are evenly hydrated and the pudding falls slowly from a spoon.
- 4
Wash and dry the blueberries.
Stir the pudding, divide between two bowls and top each with half the berries before serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Chia Seed Pudding
Love and Lemons, Jeanine Donofrio · Checked: 2026-09-06
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