Skip to content
Squeeze your lemon

← Back to recipes

Chia Pudding

by Luka

No photo yet, just the pot

Chia pudding is one of those recipes that almost feels like cheating. You throw a few ingredients into a mug, jar or tupperware, stir it twice, forget about it for a while and somehow end up with a healthy breakfast or dessert. Even better: there are about a thousand different ways to customize it depending on what you currently have available — from fresh fruits to trail mix leftovers and emergency backpack chocolate reserves.

Preparation

  1. First add the water, then powdered milk, sugar salt and potential optional ingredients to a mug, jar or tupperware and mix.
  2. Stir in the chia seeds thoroughly.
  3. Let the mixture sit for 5–10 minutes, then stir again to break up any lumbs.
  4. Leave the pudding to rest for at least 1–2 hours or preferably overnight.
  5. Add fruits, nuts or other toppings.

Notes

  • The pudding is already edible after about 30 minutes, though the texture improves with longer resting times. If you are in a hurry, use hot water, that significantly speeds up things
  • Milk alternatives like oat, soy or coconut milk work just as well, of course.
  • Water without powdered milk also works, though the result will be less creamy.
  • If the pudding becomes too thick, add a little more liquid. If it is too thin, add a bit more chia.

…and don’t forget to squeeze your lemon.