Vanilla Chia Seed Pudding


If you haven’t heard, chia seeds are all the rage right now.  Packed with all kinds of nutrients, chia seeds are primarily known for being high in fiber and healthy omega-3 fats.   The fun trick about chia seeds – besides them growing green “hair” on random animals and characters – is that they take on a gelatinous quality when mixed with water.  So for awhile now, I’ve been throwing these little seeds into my smoothies for an easy nutrient boost.  Thanks to their newfound popularity, you can find them at pretty much any grocery store and even Costco!

This week, I decided to try making chia seed pudding.  I’ve had it before at a local juice place and there’s even some pre-packaged containers available at Vons called “Chia Pods.”   The recipe I followed, found on Domesticate Me, suggests using greek yogurt to make the pudding thicker.  I already enjoy eating greek yogurt, so adding chia seeds to make the pudding was an easy decision.  You can, however, make it without yogurt if you are lactose-intolerant or don’t like yogurt at all.  Be warned, though, that if you only use almond milk your pudding will be thinner than what’s shown here.  Still, my sister made chia seed pudding with almond milk and enjoyed it, so I don’t think it’s a total deal-breaker.  When these seeds sit in the liquid mixture overnight, they expand into tiny balls and create a thick pudding-like mixture.

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  • Roughly 1/2 cup raw chia seeds
  • 1 cup almond milk (or other milk of your choice)
  • 1 cup greek yogurt (or other yogurt of your choice) (**Substitute in 1 cup milk if you don’t want yogurt**)
  • 1 1/4 tsp vanilla extract
  • 2 tbsp maple syrup
  • Pinch of kosher salt
  • Optional: Toppings!


(Pretty Easy) Directions:

  • Place chia seeds in a bowl
  • Pour in milk, yogurt, syrup and salt
  • Whisk together ingredients
  • Cover bowl in plastic wrap and put in fridge
  • Let the pudding chill for at least 4 hours, stirring every so often.  The general consensus on chia seed pudding is that you should let it sit overnight for the best result.
  • Add whatever garnish your heart desires and eat away!  I topped mine with bananas and cinnamon one day and strawberries with mini chocolate chips the next.  So good!

Make sure to store remaining pudding in the fridge.  Mine lasted for about 4 breakfast meals.

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