The chia seed pudding craze is certainly not a new thing, it has been going on for several years now. We are however, in our house, late comers to the party! I liked the idea of a pudding that was easy to make and would set overnight in the refrigerator without needing to be cooked. I also liked the idea of the health benefits that chia seeds provide, such as being high in fiber and Omega 3, as well as containing many other beneficial nutrients.
There are literally thousands of recipes out there, but I often like to play with ingredients I haven’t used before and try to figure out how to work with them on my own. Once I read about the basics of how chia seeds work for making a pudding, I set out to figure out what ratio of liquid to seeds would work best for me.
On my first attempt, I went with 1 tablespoon of seeds and 1/2 cup of milk, but found that while it did thicken a bit, it was still too runny. Clearly, I didn’t put in enough seeds to get the job done, so I tried again the next day with the same amount of milk and 2 tablespoons of seeds, and the texture and thickness were just right.
Once I had the proper ratio of seeds to liquid down, the sky became the limit on how to flavor it, what toppings to add, etc. I tried several different combinations, and really enjoyed most of them. One or two of the varieties I created didn’t really work for me, but I love that I can test out new varieties by making only one portion at a time. If it’s not a winner, at least a lot of ingredients weren’t wasted.
One of my favorite creations is the recipe I am including today. It is scaled to make 4 portions, but it can easily be adjusted to make more, or less depending on your needs.
Chocolate Cinnamon Chia Pudding
- 8 tablespoons chia seeds
- 2 cups almond milk
- 4 teaspoons unsweetened cocoa powder
- 2 teaspoons vanilla
- 4 packets sweetener, such as Splenda or Stevia
- 1 teaspoon cinnamon
- Toasted coconut and toasted almonds to sprinkle on top of each pudding before serving (optional)
Choose 4 small bowls or cups for your pudding. Put 2 tablespoons of chia seeds into each and set aside.
In a medium sized mixing bowl, add the almond milk, cocoa powder, vanilla, sweetener, and cinnamon. Whisk all the ingredients together until well combined, about 2 minutes.
Pour equal amounts of the liquid mixture over the seeds in each bowl and stir each one until the seeds are mixed in.
Cover each bowl with plastic wrap and place in the refrigerator for at least 6 hours. While this is completely optional, I do like to stir the bowls again after they have been in the refrigerator for an hour to help evenly distribute the seeds once again – I have found that this step helps to prevent some clumping of the seeds.
Top with the toasted coconut and almonds (or other topping of your choice) if desired, and serve.
I’m glad I took some time to learn about and to try making chia seed pudding. I love how easy it is to make and how versatile it is as well. Not only can you change up the flavors to suit your taste, but you can also use a wide variety of base liquids, from milk to water, to juice, just to name a few. I also like that these easy to make ahead puddings are a great grab and go breakfast or snack option when you don’t have a lot of time to make something else.
Are you a chia seed pudding fan? What are some of your favorite varieties? I’d love to hear from you in the comments section. Until next time, have a great weekend!