How do I make chia pudding?

Chia pudding is mostly a ratio game. You mix chia seeds with liquid, let them sit, and the seeds thicken the mixture into a spoonable pudding. The Kitchn’s basic version uses coconut milk, a little water, chia seeds, and a touch of sweetener, then chills the mixture until it sets.

The easiest way to avoid clumps is to stir once right after mixing, then stir again after 10 to 15 minutes before refrigerating. If it ends up too thick, add a splash more milk. If it is too loose, wait a bit longer or add another teaspoon of seeds.

A reliable starter ratio is 3 tablespoons chia seeds to 1 cup milk or plant milk. Sweeten lightly with maple syrup or honey, add vanilla if you like it, and chill at least 2 hours or overnight. The texture should be thick but not cement-like. If it crunches, it needs more time or more liquid.

USDA FoodData Central lists chia seeds as high in fiber, which is part of why a small serving is filling. That also means you should not treat a giant bowl as a casual snack if you are not used to much fiber.

For meal prep, portioning it into jars makes it much easier to grab later. A simple mason jar set with lids is an easy way to keep breakfast tidy.

Chia pudding fits the same low-effort breakfast lane as overnight oats. Once it is made, treat it like other prepared food and follow the timing habits in the leftovers safety guide.