I don’t have much time in the morning, so I’m a pro at making quick, easy breakfasts, like three-ingredient scrambled eggs, overnight oats, and most recently, chia pudding.
Chia pudding is actually perfect for a fast, healthy breakfast. Just like overnight oats, chia pudding is simple to make, requires no cooking, and can be customized with an endless variety of toppings.
Raw, the powerful, tiny seeds are hard and crunchy but after they sit in liquid for a few hours, they absorb up to 12 times their weight in moisture and plump up a texture that resembles pudding.
But to really get the best consistency, you need the correct ratio of chia seeds to liquid.
Too many and you’ll end up with solid chunk of chia seeds; too few, and you just made chia soup.
Once you combine the chia seeds with liquid, you’ll need to let the mixture rest in the refrigerator for at least four hours before enjoying.
To serve, top with your favorite fruits, nuts, or seasonings or layer them parfait-style for an Instagram-perfect breakfast.
To make the best, basic chia pudding, follow the recipe below.
Chia Seed Pudding
This recipe makes the best basic chia pudding. Top with your favorite fruits, nuts, or seasonings or layer them parfait-style for an Instagram-perfect breakfast.
- 1½ cups unsweetened almond milk
- 1 Tbsp. raw honey
- ⅓ cup chia seeds
- ½ tsp. pure vanilla extract (optional)
Combine almond milk, honey, chia seeds, and extract in a medium bowl; mix well.
Cover bowl; refrigerate for at least 4 hours or overnight, mixing after 2 hours.
Divide evenly into 2 servings.
- If you add cocoa powder or Shakeology, more liquid may be required.