Chia Seed Pudding for one is a fast, power packed breakfast that you can grab and go with just a little prep the night before.
Does the world really need another chia seed pudding recipe?
Yes, actually, it does. Because I really struggled to find a chia pudding recipe for one on-line. I always get the ratios mixed up and sometimes, I just don’t want to do math, ya know? So I look for a quick recipe
After little luck I decided I’ll figure it out and post one so nobody else has to do math first thing in the morning. Sometimes, I’m nice like that!
If you’ve never made chia seed pudding before, it’s dead simple, especially if you have the seed/liquid ratio right. And it’s incredibly customizable to your tastes and/or dietary needs.
My friend Sondi (check out her site – if you’re trying to eat healthier or simply deal with a new food allergy or dietary restriction. She’s a certified nutritionist who will seriously improve your life and make sure you’re eating tasty things all at the same time), turned me on to chia seeds a while ago when I complained that my morning green smoothies weren’t keeping me full and an hour later I was starving.
These babies fill you up with a decent dose of protein and a great serving of fibre and calcium. I pop two tablepoons of chia seeds in my morning smoothies and I’m full till lunch time. It’s a win in my books.
Also, recently I was diagnosed with anemia and chia seeds are a great source of iron and, they keep your digestive system moving like clockwork, which is great when you’re on iron supplements that can slow things right down in that department! I love chia seeds so much that I even asked Sondi to write a whole article on them over on FBC which you can check out if I haven’t sold you on them yet!
So, while they’re easy to toss into a smoothie, I don’t always want a smoothie for breakfast.
Sometimes I want something a little more substantial so I’ve been making chia seed puddings as well.
If you’ve never had chia pudding before, it’s not for everyone. It has a unique texture – sorta like tapioca pearls in bubble tea but not as chewy and a lot, lot smaller. I happen to love it. It’s actually one of my favourite things to eat in the mornings and I am rather fussy about breakfast foods, especially their textures.
The chia seeds form a gelatinous coating around the seed when they’re exposed to liquid so you’ll need to make your pudding anywhere from thirty minutes in advance to several hours. I make it before bed in a drinking glass so it’s easy to grab the next morning. I just top it with granola and some berries and dive in with a spoon.
A Few Ideas For Flavours and Add Ins
- milks: you can use any kind of liquid but milk and nut milks are most common. Oddly, I find that dairy milk makes for a faster setting pudding than nut milks. I rotate between 2% dairy and cashew milk
- liquid sweeteners work best so try maple syrup or honey for different flavours
- try cocoa for chocolate, vanilla or mint extract and spices like cinnamon, all spice, nutmeg or cardamom
- top with chopped nuts, granola, fresh or frozen berries, or sliced fruit. My favourite topping is peanut butter chocolate granola with extra chopped peanuts and blueberries!
My Pro Tips For Chia Seed Pudding:
PRO TIP: to get a chia pudding that’s not too runny or too firm, you need 1 tbsp of chia seeds for every 1/3 cup of liquid.
PRO TIP: if you use cocoa in your pudding, just add a dash of your preferred milk at first and stir until the cocoa powder has fully dissolved and “de-clumped”. Then add your remaining milk and stir well.
PRO TIP: if you make your pudding before bed, stir it a second time after about 15 minutes so that the seeds mix well with the milk. Otherwise they tend to clump together at the bottom of the glass and you wind up with a solid mess of seeds sitting below an inch of milk.
- 2 tbsp chia seeds
- 2 tsp cocoa powder (or more if you like an even more chocolatey flavour)
- ¼ tsp vanilla extract
- 1½ tsp maple syrup (more or less to taste)
- ⅔ cup of your choice of nut milk, soy milk or dairy milk
- granola, nuts and fresh fruit
- mint for garnish if you want to be fancy!
- Mix chia seeds, cocoa powder, vanilla and maple syrup together in a cereal bowl or drinking glass until well combined
- Add a dash of the milk to moisten the seed mixture and ensure the cocoa is well combined and starting to dissolve
- Add remainder of the milk and stir well
- Refrigerate for 15 minutes and then stir well again and ensure the chia seeds are well distributed
- Refrigerate for at least another 15 minutes up to several hours
- Top with granola, nuts and fresh fruit just prior to serving
- Garnish with mint if you want to be extra fancy!